How To Make Stuffed Chicken Breast - Better Than Ruth's Chris!

Welcome to Our Kitchen: Transforming Chicken Breasts into Delicious Stuffed Chicken

Hey guys, welcome back to our channel today! We're taking that chicken breast out of the freezer and turning it into this mouthwatering stuffed chicken dish. To start, let's dice up half of a white onion and give it a rough chop. You want about a handful of spinach, just like that. Next, warm up your skillet by adding some avocado oil. We're going to fry up about four ounces of pancetta - if you can't find pancetta, bacon is a great substitute, or if you're not feeling the meat, you can skip it altogether.

Seasoning the Pancetta

------------------------

Now, let's season that pancetta with some pepper, and don't worry too much about adding salt. The pancetta has plenty of salt, so we just need to add a little bit. A pinch of garlic powder and Italian seasoning will do the trick. Season it up nicely until it gets nice and crispy like that. At this point, we'll add in our onion. We want to cook the onion down until it becomes tender and translucent. Give it a nice toss, show off for the camera a little bit, and then in goes that spinach. You can turn the heat off at this point, and let the residual heat wilt down that spinach.

Preparing the Stuffing

---------------------

Now we're moving on to our stuffing. We'll be using four ounces of cream cheese, 2 ounces of brie and cheese, garlic, herbs, and of course, that delicious pancetta mixture. Take that rubber spatula and make sure everything is well combined. Allow those flavors to marry - you can chill if that's your thing; no judging here! Adding a little mozzarella cheese here as always, folks. All of the specific ingredients are in the directions below.

Adjusting the Flavor

-------------------

A little bit of ranch seasoning will help balance out the flavor. Make sure to taste this as you go and adjust the flavor as needed. You can add a pinch of salt and some fresh cracked black pepper - no need to save your money on Ruth's Chris, because this recipe is just as good, if not better.

Creating a Pocket for the Stuffing

-----------------------------------

Now, it's time to create a pocket for our stuffing. Take a sharp knife - my chef's knife from Dow Strong - and use it to make a pocket in your chicken breast. You can get this knife or any knife from their website for 10% discount using the code "make it happen." Save yourself a couple of bucks! Use your fingers as a guide, and just use a sharp knife to make a pocket that's deep enough for the stuffing to stay inside. Be careful not to puncture through the back end of the breast - take your time, it's easier than you think.

Seasoning the Chicken Breast

---------------------------

Seize your chicken breast thoroughly with some nice kosher salt, making sure to get into that cavity as well. Nothing worse than unseasoned chicken breast - breast meat is very lean protein, so we don't want to overcook it, which will cause it to dry out. Now let's add a little onion powder, garlic powder, and smoked paprika if you have your own favorite spice blend - please feel free to use whatever seasoning you like!

Stuffing the Chicken

---------------------

Next is to stuff that chicken breast to maximum capacity - a spoon will help you do this efficiently. If a little bit leaks out during cooking, don't worry; take the back end of your spoon and press it in there or get in there with your fingers. Now repeat the process with your other one.

Cooking the Stuffed Chicken

-------------------------

Now that our chicken breasts are stuffed, let's cook them. Get your skillet nice and hot by adding some more avocado oil - we want to gently lay those chicken breasts into the skillet. The first side that goes down is usually a presentation side because it gets the best color after about 90 seconds. Flip them over and cook the other side for about 90 seconds, maybe two minutes.

Adding Flavors

----------------

To get that trademark steakhouse flavor, we're going to add some butter, rosemary, and thyme - give those beautiful chicken breasts a nice basting with melted butter. Tilt the skillet towards you, using your spoon to flick up that melted butter; it adds so much flavor to these chicken breasts!

Oven-Baked Chicken

-------------------

Pop those stuffed chicken breasts into a 400-degree oven for about 15 minutes until they reach an internal temperature of 165 degrees. Now, take a little money shot for you guys - slice those chicken breasts up! This recipe is excellent and transforms boring chicken breasts into a delicious weeknight meal. Pair it with your favorite sides or salad for a complete meal.

Get ready to enjoy this mouthwatering stuffed chicken dish that's sure to become a new favorite in your kitchen!

"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back today we're taking that chicken breast out of the back of your freezer and transforming it into this delicious stuffed chicken you want to start by dicing up half of a white onion and give it a rough chop so about a handful of spinach just like that next warm up your skillet add some avocado oil and we're gonna fry up about four ounces or so of pancetta if you can't find pancetta bacon is a great substitute or if you're not in support you can just skip out on the meat all together season it up with some pepper pancetta has plenty of salt some no need to add much of that a little garlic powder Italian seasoning and just move it around till it gets nice and crispy like so at which point we'll add in our onion you want to cook the onion down until it becomes tender and translucent give it a nice toss show off for the camera a little bit and then in goes that spinach you can turn the heat off at this point and just let the residual heat wilt down that spinach and now we're moving on to our stuffing going in with four ounces of cream cheese 2 ounces of bores and cheese garlic and herbs and of course that delicious pancetta mixture take that rubber spatula and make sure everything is well combined allow those flavors to marry or Dannette flicks and chill if that's your thing no judging here this is a judgment-free channel adding a little mozzarella cheese here as always folks all of the specific ingredients are in the directions below a little bit of ranch seasoning make sure to taste this as you go and adjust the flavor as needed adding a little Italian seasoning pinch of salt and some fresh cracked black pepper you can save your money on Ruth's Chris this recipe is just as good as their stuffed chicken if not better any leftover stuffing can be repurposed and used for stuffed mushrooms next up you're gonna take a sharp knife this is my chef's knife from dow strong you can get this knife or any knife from their website for 10% discount at dow strong calm using the code make it happen save yourself a couple bucks use your fingers as a guide and just use a sharp knife to make a pocket for your stuffing as you see me doing right here just be careful not to puncture through the back end of the breast just take your time it's a lot easier than it looks there we go and repeat that process for your other chicken breasts basically what you're doing is just creating a pocket for that stuffing arrest in you wanted to be deep enough that the stuffing does not leak out seizing your chicken breast thoroughly with some nice kosher salt make sure to get into that cavity as well nothing worse than unceasing chicken breast breast meat is a very lean protein so the key is to not overcook it which will cause it to dry out next is a little onion powder some garlic powder and some smoked paprika if you have your own favorite spice blend please feel free to use whatever seasoning you like that's the fun part about cooking it should be all about trial and error having a little fun if you have your own favorite way to seasoned chicken breast leave it in the comments let me know maybe I'll try it out but for this recipe I'm using salt pepper garlic onion powder and smoked paprika nice even coat on both sides pressing the seasoning into the meat next to get your spoon and stuff the chicken to maximum capacity if a little bit leaks out during the cooking process that's no big deal take the back end of your spoon and just press it in there or get in there with your fingers don't be scared that looks like a properly stuffed chicken breast to me repeat the process with your other one and then get your skillet nice and hot add some more avocado oil and gently lay the stuffed chicken breast into the skillet the first side that goes down is usually a presentation side because it's going to get the best color after about 90 seconds want to flip them over and cook the other side for about 90 seconds maybe two minutes and for that trademark steakhouse flavor we're gonna add some butter rosemary and thyme and give these beautiful chicken breasts a nice basting look good always tilt the skillet towards you and use your spoon to just flick up that melted butter confuses a ton of flavor into these chicken breasts they're gonna pop them into a 400 degree oven for about 15 minutes once they reach 165 degrees internal temperature they are done quick little money shot for you guys take a sharp knife and slice em up oh man this recipe is good excellent recipe to transform boring chicken breasts into a delicious weeknight meal pair this up with some potatoes and green beans there you have it folks that's my recipe for stuffed chicken breasts hope you enjoy it if you do give me a thumbs up subscribe to the channel and as always thank you for your support\n"