Post Number: 1647
Votes: 0 (Vote!)
|Posted on Thursday, February 21, 2013 - 11:44 am: ||
Stuffed Chicken Breast by Ruth’s Chris
For demonstration: click here
Preheat oven to 450 F. Preheat oiled pie tin (see below).
1 lb cream cheese
1 oz ranch dressing (Hidden Valley is recommended)
¼ tsp Worcestershire sauce
¼ tsp Tabasco sauce
1 Egg yolk
2 oz shredded cheddar cheese
Mix all ingredients until well blended. Fill pastry bag with cream cheese mixture. Make small opening by lifting a section of the skin on the chicken. Pipe in a generous amount of the filling. Close opening with metal skewers.
To Cook Chicken
½ oz Canola Oil
1 Chicken Breast (boneless, skin on)
½ tsp shaken salt
½ tsp shaken black pepper
1 tsp fresh thyme, chopped
1 Tbls lemon butter
Sprinkle fresh parsley, chopped
Place ½ oz of the oil into pie pan, spreading the oil evenly in the pan. Season the stuffed chicken with salt and pepper and place into the hot oiled pie tin, skin side up.
Place in the oven. Cook for 30 minutes at 450 F, internal temperature must reach 165 F.
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