RUTH’S CHRIS STUFFED CHICKEN ULTIMATE

Embarking on a culinary quest to recreate restaurant-quality dishes at home often leads to both triumph and frustration, and few dishes exemplify this more than the legendary Ruth’s Chris Stuffed Chicken.

The Deconstruction of Deliciousness: Unveiling the Stuffed Chicken’s Secrets

At its heart, Ruth’s Chris Stuffed Chicken seems simple: a chicken breast, filled with a cheesy, creamy mixture, and baked to golden perfection. But the devil, as they say, is in the details. The magic lies in understanding the interplay between the ingredients and the cooking process. The primary challenge lies in achieving that perfect balance of moist, tender chicken and a flavorful, molten filling. Overcooking the chicken results in dryness, while undercooking poses food safety risks. The filling, usually a blend of cheese (often mozzarella and provolone), herbs, and sometimes vegetables, needs to melt completely without becoming oily or separating. Furthermore, the chicken breast must be butterflied correctly to create a uniform pocket for the filling, ensuring even cooking. The quality of the cheese is also paramount; using low-moisture mozzarella is crucial to prevent a watery filling. Another key element is browning. Achieving that beautiful golden-brown crust not only enhances the visual appeal, but also contributes to the overall flavor through Maillard reaction, the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

The Ruth’s Chris Stuffed Chicken Recipe: A Culinary Blueprint

This recipe aims to replicate the iconic Ruth’s Chris Stuffed Chicken, focusing on techniques to ensure moist chicken and a perfectly melted, flavorful filling.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 8 ounces cream cheese, softened
• 4 ounces provolone cheese, shredded
• 4 ounces mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1/4 cup dry white wine (optional)

Equipment:

• Baking dish (9×13 inch)
• Mixing bowl
• Sharp knife
• Meat mallet (optional)

Instructions:

1. Prepare the Chicken: Preheat oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally through the center, being careful not to cut all the way through. Open the breast like a book. If the chicken is uneven in thickness, gently pound it with a meat mallet to achieve a more uniform thickness. This helps ensure even cooking.
2. Make the Filling: In a mixing bowl, combine the softened cream cheese, provolone cheese, mozzarella cheese, Parmesan cheese, parsley, basil, garlic powder, and onion powder. Season with salt and pepper to taste. Mix well until all ingredients are evenly distributed.
3. Stuff the Chicken: Divide the cheese mixture evenly among the four chicken breasts. Spread the filling over one side of each butterflied breast, then fold the other side over to enclose the filling. Secure the edges with toothpicks if necessary to prevent the filling from leaking out during baking.
4. Sear the Chicken (Optional but Recommended): Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, until lightly browned. This step adds flavor and helps to seal in the juices. If you don’t have an oven-safe skillet, you can skip this step and proceed directly to baking.
5. Bake the Chicken: Transfer the skillet (or the chicken breasts if not using a skillet) to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The filling should be melted and bubbly. If the chicken starts to brown too quickly, you can loosely cover it with foil.
6. Add Wine (Optional): During the last 5 minutes of baking, you can deglaze the pan with a splash of dry white wine. This adds a subtle layer of flavor to the dish. Simply pour the wine into the skillet and let it simmer briefly in the oven, allowing the alcohol to evaporate.
7. Rest and Serve: Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken breast. Remove the toothpicks (if used) before serving.
8. Serving Suggestions: Serve the Ruth’s Chris Stuffed Chicken with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh salad.

The Culinary Crime Scene: My Stuffed Chicken Investigation

My journey to perfecting Ruth’s Chris Stuffed Chicken was far from a straight line. Like many of you, I initially thought it was a simple matter of stuffing some cheese into a chicken breast and baking it. Oh, how wrong I was!

The Early Days: Dry Chicken and Runaway Cheese

My first few attempts were a disaster. The chicken was always dry, the filling either oozed out completely or remained stubbornly cold in the center, and the overall presentation was… lacking. I tried different baking times, different oven temperatures, and even different types of cheese. Nothing seemed to work consistently. I even considered giving up and just opting for a Million Dollar Chicken Casserole instead!

The “Aha!” Moment: Mastering the Butterfly and the Sear

Then, I had an “Aha!” moment. I realized that the key to moist chicken was even cooking. This meant properly butterflying the chicken breast to create a uniform thickness and searing it before baking to seal in the juices. The searing also added a crucial layer of flavor that was missing in my earlier attempts. The other revelation was using low-moisture mozzarella. Standard mozzarella released too much water during baking, resulting in a soggy filling.

The Cheese Conundrum: Finding the Perfect Blend

The cheese filling also required some experimentation. Initially, I used only mozzarella, which, while melted nicely, lacked depth of flavor. Adding provolone provided a welcome sharpness and complexity. The Parmesan cheese added a salty, nutty note that tied everything together. I found the proportions crucial; too much Parmesan made the filling too salty, while too little left it bland. I also learned that using high-quality cream cheese made a noticeable difference in the overall texture and flavor. I even considered adding some spinach, like in a Chicken Spinach Mushroom Bake, but decided to stay true to the classic recipe.

The Wine Addition: A Touch of Elegance

The final touch was the optional splash of dry white wine. I initially dismissed this as unnecessary, but after trying it, I was amazed at how it elevated the dish. The wine added a subtle acidity and complexity that balanced the richness of the cheese and chicken. It’s a small addition that makes a big difference. It made me think of other wine-infused chicken dishes, like a deconstructed Chicken Cordon Bleu Casserole, but this one remained my focus.

The Foolproof Formula: A Step-by-Step Guide to Stuffed Chicken Success

After numerous trials and errors, I’ve distilled the process down to a simple, foolproof method. Follow these steps, and you’ll be enjoying Ruth’s Chris-worthy Stuffed Chicken in no time.

1. Butterfly with Precision: Ensure even thickness for uniform cooking.
2. Sear for Flavor and Moisture: Don’t skip the searing step; it’s crucial.
3. Use Low-Moisture Cheese: Prevents a watery filling.
4. Don’t Overbake: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) and it remains juicy.
5. Rest Before Serving: Allows juices to redistribute for maximum tenderness.