Copycat Ruth Chris Stuffed Chicken

Name: Copycat Ruth Chris Stuffed Chicken
Total time: 55 min
Cuisine: American
Ingredients: 3 small chicken breasts; 1 block cream cheese; Tabasco; Worcestershire sauce; 1 packet Ranch seasoning; garlic powder; onion powder; 4 ounces sharp cheddar cheese; 1 diced jalapeño; olive oil; Mrs. Dash seasoning; paprika; pads butter; fresh green beans; salt; pepper; minced garlic; 6 Russet potatoes; 1 cup heavy cream; 0.5 stick butter; sour cream

55m

Serves 1

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Copycat Ruth Chris Stuffed Chicken

facebook.com

55m

Serves 1

Directions

1Cut small pockets into each chicken breast.
2Add cream cheese, Tabasco, Worcestershire sauce, ranch seasoning, garlic powder, onion powder, and sharp cheddar cheese to a bowl.
3Add diced jalapeño to the mixture (optional).
4Mix the filling ingredients together.
5Stuff the chicken breasts carefully with the filling.
6Close the stuffed chicken breasts with toothpicks to keep the filling inside.
7Add olive oil to a baking dish.
8Place the stuffed chicken breasts into the baking dish.
9Season the chicken breasts with garlic powder, onion powder, Mrs. Dash, and paprika.
10Add a few pads of butter on top of each chicken breast.
11Cover the baking dish with foil.
12Bake at 450 degrees Fahrenheit for 25 minutes.
13Cut the ends off fresh green beans.
14Add green beans to a pan with water.
15Season the green beans with garlic powder, onion powder, salt, pepper, and minced garlic.
16Boil the green beans for about 30 minutes.
17Add butter to the green beans.
18Drain the boiled Russet potatoes and place them in a bowl.
19Heat one cup of heavy cream and half a stick of butter.
20Pour the heated cream and butter mixture over the potatoes.
21Add sour cream, salt, and pepper to the potatoes.
22Mash the potatoes until smooth.

Ingredients

3 small chicken breasts
1 block cream cheese
Tabasco
Worcestershire sauce
1 packet Ranch seasoning
garlic powder
onion powder
4 ounces sharp cheddar cheese
1 diced jalapeño
olive oil
Mrs. Dash seasoning
paprika
pads butter
fresh green beans
salt
pepper
minced garlic
6 Russet potatoes
1 cup heavy cream
0.5 stick butter
sour cream

Equipment

baking dishpanpotmixing bowlmasherforkslotted spoon

Tips

If you have larger chicken breasts, bake them for a little bit longer.
You can use a hand mixer for smoother mashed potatoes.

Copycat Ruth Chris Stuffed Chicken

55m

Serves 1

facebook.com

Copycat Ruth Chris Stuffed Chicken

facebook.com

55m

Serves 1

Directions

1Cut small pockets into each chicken breast.
2Add cream cheese, Tabasco, Worcestershire sauce, ranch seasoning, garlic powder, onion powder, and sharp cheddar cheese to a bowl.
3Add diced jalapeño to the mixture (optional).
4Mix the filling ingredients together.
5Stuff the chicken breasts carefully with the filling.
6Close the stuffed chicken breasts with toothpicks to keep the filling inside.
7Add olive oil to a baking dish.
8Place the stuffed chicken breasts into the baking dish.
9Season the chicken breasts with garlic powder, onion powder, Mrs. Dash, and paprika.
10Add a few pads of butter on top of each chicken breast.
11Cover the baking dish with foil.
12Bake at 450 degrees Fahrenheit for 25 minutes.
13Cut the ends off fresh green beans.
14Add green beans to a pan with water.
15Season the green beans with garlic powder, onion powder, salt, pepper, and minced garlic.
16Boil the green beans for about 30 minutes.
17Add butter to the green beans.
18Drain the boiled Russet potatoes and place them in a bowl.
19Heat one cup of heavy cream and half a stick of butter.
20Pour the heated cream and butter mixture over the potatoes.
21Add sour cream, salt, and pepper to the potatoes.
22Mash the potatoes until smooth.