Sort ingredients
eliannaolver
QR Code
Listen
Pdf
Preheat oven to 200 degrees C (400 degrees F). In a bowl, combine softened cream cheese, shredded cheddar, Parmesan, minced garlic, squeezed-dry spinach, onion powder, salt, and pepper. Mix until smooth and well combined.
Cut a deep horizontal pocket into the side of each chicken breast, stopping 1cm (half inch) from the opposite edge. Season the outside of each breast with smoked paprika, garlic powder, salt, and pepper.
Spoon a quarter of the filling into each pocket. Press the edges firmly together and secure with 2 to 3 toothpicks per breast to keep your Ruth's Chris stuffed chicken sealed during cooking.
Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the stuffed chicken for 3 to 4 minutes per side until a deep golden-brown crust forms on both sides. Do not move the chicken while it sears.
Transfer the skillet to the preheated oven and bake for 18 to 22 minutes, until the internal temperature of the Ruth's Chris stuffed chicken reaches 74 degrees C (165 degrees F). Remove toothpicks, rest for 5 minutes, and serve.