To make Ruth's Chris Stuffed Chicken, you'll need to start with boneless chicken breasts. Remove any excess fat or skin and season the chicken breasts with salt and pepper. Use a sharp knife to carefully slice a pocket into each chicken breast, being careful not to cut through the other side.
Next, it's time to stuff the chicken breasts with garlic-herb cheese spread. Spoon about 1 oz of cheese spread into each pocket, using your fingers or a small spoon to evenly distribute the cheese.
Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the stuffed chicken breasts to the skillet and cook for 3-4 minutes on each side, or until they are golden brown.
Transfer the browned chicken breasts to a baking dish and bake in a preheated 350-degree oven for 20-25 minutes, or until the chicken is fully cooked through.
While the chicken is baking, it's time to make the lemon butter sauce. In a small saucepan, combine 1/4 cup of white wine and 2 tbsp of lemon juice. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 2-3 minutes, or until the liquid has reduced by half.
Remove the saucepan from the heat and whisk in 2 tbsp of butter until it is fully melted and incorporated. Add 1 tbsp of chopped parsley to the sauce and stir to combine.