Ruth's Chris Steak House's Garlic & Herb Stuffed Chicken Breast

Step 1

*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.

Step 2

Instructions:

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serve with Ruth’s Chris Steak House Chop Salad and Ruth’s Chris Steak House Sweet Potato Casserole and Enjoy!