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Ruth's Chris Stuffed Chicken Breast

Recipe Quest » Tried and True » Archive through February 21, 2013 » Ruth's Chris Stuffed Chicken Breast « Previous Next »

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Senior Member
Username: leta

Post Number: 1647
Registered: 2-2003

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Posted on Thursday, February 21, 2013 - 11:44 am:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Moderator/Admin Only) Ban Poster IP (Moderator/Admin only)

Stuffed Chicken Breast by Ruth’s Chris

For demonstration: click here

Preheat oven to 450 F. Preheat oiled pie tin (see below).

Chicken Stuffing

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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