Ruth Chris Stuffed Chicken (Copycat)

Step 1

Preheat oven to 425ºF.

Step 2

Butterfly the breasts by cut them lengthwise 3/4 of the way through (see post for step-by-step photos and directions). Start at the tip and be sure to keep the knife level while slicing through the chicken breast.

Step 3

In a small bowl, mix together the cheese filling: cream cheese, parmesan cheese, garlic, onion, salt, thyme, and lemon juice.

Step 4

Stuff each butterflied breast with half of the stuffing mixture leaving a 1/2" margin along the outer edge. Sprinkle the filling with fresh parsley.

Step 5

Prepare a baking sheet or casserole dish by lining it with parchment paper or spraying it with cooking oil. Place the stuffed chicken breasts on the baking sheet.

Step 6

Mix together the melted butter and lemon zest. Brush the tops with melted butter mixture.

Step 7

Bake at 425ºF for 30 minutes. After 20 minutes, use a digital instant read thermometer to check the temperature, then baste the tops to help them brown better. Chicken is done when the internal temperature in the center of the thickest portion is at least 165ºF.

Step 8

Let rest for 5 minutes. Cut each breast in half crosswise for serving. Serve with your favorite sides.