Ruth's Chris Copycat Roasted Stuffed Chicken Breasts
Description
Enjoy Ruth's Chris' roasted stuffed chicken in the comfort of your own home. It's easy to make and seriously delicious.
Ingredients
2 large boneless, skinless chicken breasts
Filling:
4 oz. cream cheese
2 oz.(about 1/3 c.) shredded Parmesan cheese
2 t. garlic powder
2 t. onion powder
3/4 - 1 t. salt
1 t. dried thyme
1/2 lemon, zested and then juiced
2 T. fresh parsley
2 T. butter, melted
Directions
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Preheat oven to 425 degrees F. Line a sheet pan or a casserole dish with parchment paper or sprayed with oil.
Butterfly the breasts by cutting them lengthwise 3/4 of the way through, starting at the tip, keeping the knife level while slicing through the chicken breast. Open them like a book.
In a small bowl, mix together the cream cheese, Parmesan cheese, garlic and onion powders, salt, thyme, and lemon juice.
Stuff each breast with half of the stuffing mixture, leaving a 1/2 inch margin along the outer edge. Sprinkle the filling with the fresh parsley. Fold over and close them like a book. Place the stuffed chicken breasts on the baking sheet or in the casserole dish.
Mix together the melted butter and lemon zest. Brush the tops of the chicken breasts with butter mixture.
Bake the cheese stuffed chicken breasts for 30 minutes. After 20 minutes, use a digital instant read thermometer to check the temperature of the chicken. Baste the chicken breasts to help them brown. The chicken will be done when the internal temperature in the center of the thickest portion is at least 165 degrees F. Allow the chicken to rest for 5 minutes.
Cut each breast in half crosswise before serving.
Serve.
4 servings.