The Quick Ruth Chris Stuffed Chicken Recipe || Add Variation in Your Menu
Making the Ruth Chris stuffed chicken recipe is so easy that everyone, from beginners to professionals, can try it. Want to learn how? Here's the complete guide.
Take regular cream cheese, garlic, and herb cream cheese. And mix them in a bowl.
Add the sauteed spinach, tomato, and parsley and toss them into the cream cheese mixture.
Now take the chicken breasts and cut them to make a pocket in each piece.
Stuff the filling inside the chicken pockets. Don’t take excessive filling. For the large-size chicken breasts, 2 tbsp of filling will be enough.
Spread olive oil over the filled chicken breasts and rub them evenly on both sides.
Spread the seasoning when finished rubbing the olive oil.
Now put the skillet on the stove and let it warm at 165° F.
Add olive oil and put the chicken pieces on once the oil is warm enough.
Fry for 10 minutes.
Your dish is ready.
Tips
After pouring the stuffing mixture in the chicken pocket, tie them with cotton thread. It will help the filling not to fall apart. However, you have to remove the thread right before serving.
Also, you can use a toothpick instead of a thread.
Don’t make the chicken pocket handful with the filling.
You can store the stuffed chicken in your fridge for 4 days long .
To get a different taste, make your stuffed chicken breast with cream cheese and cheddar.
You don’t need to throw the leftover stuffing mixture if you have. Just pour them into the neck end of the chicken pocket.
If you want to make your stuffed chicken more tender, add some lemon zest.
Nutrition
Nutrition Facts
The Quick Ruth Chris Stuffed Chicken Recipe || Add Variation in Your Menu
Amount per Serving
Calories
190
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.