Ruth's Chris Steak House is an international chain of upscale restaurants. Various listings have placed Ruth's Chris among the best restaurants in the United States. The company runs Ruth's Chris Steak Houses in close to 70 locations, including four in Mexico and two in Taiwan. About half of the restaurants are run as franchises, and the company directly operates the others. Each restaurant has a unique decor, but all are similar in their menus, which feature corn fed Midwestern beef steaks. Though other dishes are on the menu, steaks account for almost 90 percent of sales. Ruth's Chris beef is dry aged in Chicago and then shipped twice weekly in large cuts to the restaurants. The steaks are cut into smaller portions at each restaurant, and cooked by a special process using a broiler heated to about 1,800 degrees Fahrenheit. This cooking method is consistent throughout the chain. The company is privately held by founder Ruth Fertel and her two sons.

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Cheese Stuffed Chicken


STUFFED CHICKEN BREAST
Ruth Chris Steak House Copycat Recipe

Chicken:
1 tablespoon canola oil
1 chicken breast
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme, chopped
1 tablespoon lemon butter
sprinkle fresh parsley, chopped

Place 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 450 degrees, internal temperature must reach 165 degrees.

Chicken Stuffing: 
1 pound (16 oz.) cream cheese
2 tablespoons ranch dressing
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 egg yolk
2 oz. (1/4 cup) shredded cheddar cheese

Mix all ingredients

4 comments:

  1. Aren't we leaving out some steps here?

    ReplyDelete
  2. I don't think this is the stuffing. I think they simply use boursin.

    ReplyDelete
  3. This recipe taste just about the same....they use variety of different cheeses not boursin

    ReplyDelete
  4. what to do after mixing all ingredients?

    ReplyDelete