Not everybody that goes to American Steakhouses are going for the steaks. I know it seems weird, but it’s true. So, Ruth’s Chris came up with the World’s Best Stuffed Chicken recipe to keep eveyone happy! Stuffed with an herbed and cheddar cheese mixture and finished with lemon butter and fresh thyme. This is the go-to chicken entree, in my opinion.
It should be no secret, at this point, that I have a fondness for American Steakhouses. And with Ruth’s Chris, specifically. It is a company that I know and love well. I had the distinct pleasure of working at Ruth’s Chris Steak House corporation, for 10 years, when the Founder, Ruth Fertel was still largely involved with the company. This gave me the opportunity to work for her and she became one of my largest inspirations in the hospitality industry. I also socialized and dined with her, several times, and she was one of the most charming and funniest people I have met. Man, did she have the stories and she told them with as much passion as she ran her restaurants. All while smoking her cigarettes and drinking her whiskey.
In 1965, single mom of two boys and New Orleanian, Ruth Fertel mortgaged her home to purchase the (then) popular Chris Steak House. After a fire broke out and destroyed the original location, she rebuilt, added her name to original and Ruth’s Chris Steak House was born. Ruth’s Chris is the largest upscale steakhouse chain in the world, with over 170 locations worldwide.
Open a bottle of Red and enjoy this delicious Stuffed Chicken with Ruth’s Chris Chop Salad and Ruth’s Chris Barbeque Shrimp. That’s what I call a proper New Orleans steakhouse meal. For an added bonus, invite your friends to join and “impress” them with the frequent use of the word “Lagniappe”.
Ingredients
- 4 airline chicken breasts, see *tip
- 1 5.2 oz. Garlic & Herb Boursin cheese, room temperature
- 3 oz. yellow cheddar, freshly grated
- 3 dash Worcestershire sauce
- 2 dashes of Tabasco
- 1 egg yolk
- Pinch Kosher salt
- Cracked black pepper
- 1 stick of unsalted Land O’Lakes butter
- 1 lemon
- 1/3 cup fresh thyme
Instructions
*Tip: Airline chicken breasts are boneless, skin-on breasts with the wing intact. You may be able to order them from the butcher. If you cannot find them, use a boneless breast, but skin must be on.
Instructions:
In a mixing bowl, mix well the Boursin, cheddar, Worcestershire, Tabasco, egg yolk, Kosher salt and 3 cranks of cracked black pepper. Set aside in refrigerator until ready to use.
Preheat oven to 450 degrees. Spray a large casserole dish and place the airline chicken breasts in the dish, Carefully pull back the skin from each breast, but leave the skin intact. Do not remove completely. Make a 2” incision in the top of each breast, being careful not to pierce through to the other side. Scoop ¼ of the cheese mixture onto each breast, filling the incision with mixture. Pull the skin back up, over the breast and completely cover the cheese. Make sure the skin is tightly covering the entire breast. Use toothpicks to secure the skin, if necessary.
Top each breast with 3 pats of Land O’Lakes butter, the juice of ¼ lemon and fresh thyme. Bake at 450 degrees for 20-25 minutes.
Serve with Ruth’s Chris Steak House Chop Salad and Ruth’s Chris Steak House Sweet Potato Casserole and Enjoy!
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