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Oct 3, 2007 08:12 AM

do you know the ruth's chris stuffed chicken recipe?

anyone know this or something similar? what kind of chicken do they use? i know its not the foster farms variety i get at albertsons. any advice would be great.

thanks in advance...

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  1. I never thought to have chicken at ruth's chris, but I looked at the menu and it says it is "oven roasted free range chicken." Is it breaded? It sounds like it may be a version of chicken kiev without the breading, and adding the lemon thyme sauce. Reading the description made my mouth water!

    1 Reply
    1. re: danhole

      they do another chicken dish there - I cannot remember exactly how they do it but it is stuffed with something and then grilled. It is excellent and I would love to be able to do it at home.

    2. it is not breaded. it is stuffed with cheese or something and then baked i think. it is the best chicken i have ever eaten. by far..

      1 Reply
      1. re: long_ballers

        Now I am obsessed with this dish. Since I can't afford to eat there right now, could you describe the stuffing a bit more? Is it the consistency of a cream cheese, or more of a hard cheese? Is it thick, gooey, or stringy? What color is it? As I google it I see that there are a lot of people looking for this, and/or praising it.

      2. The menu description says:
        Oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter.

        I doubt that helps, but maybe you could call them and ask about which herbs they use because your SO has an "allergy," and you want to be safe when you come...?

        1 Reply
        1. re: Emme

          "garlic herb cheese" smacks of Boursin or Alouette...does it not? Maybe that's the ingredient you seek!?

        2. My boyfriend gets this when we go. Try googling it? I know I found their sweet potato casserole recipe that way. He also loves that one, but I haven't tried to make it yet.

          1 Reply
          1. re: Azizeh Barjesteh

            I have googled it, and it is one of the best kept secrets out there! I see a bunch of recipes that say "garlic herb cheese" but they are using a cream cheese type mixture, and I just wonder if that is the same as the ruth's recipe, or is it more like a "fromage forte"?

          2. I also was intrigued by this posting. This recipe is not to be found on the internet; I have tried several different ways of hunting for it! It sounds delicious from the description on the Ruth's Chris website. I would say to use the best organic chicken to start with. I had a recipe for a stuffed boneless chicken breast that uses Boursin cheese, which is added to some shallots sauteed in butter with some fresh rosemary. You mix this all together, and then I usually place it in the freezer to harden up before stuffing it under the chicken skin. The chicken is then baked; I usually throw some white wine or vermouth in the dish with the chicken to make a bit of a sauce. Easy and very tasty.

            2 Replies
            1. re: mschow

              I ate at Ruth's recently and the waitress told me that the herb cheese is nothing more than a combination of cream cheese & a ranch dressing spice packet. If I remember correctly it was 1 cup of cream cheese & the spice mixture to taste stuffed inside be baking.

              1. re: antiscian

                i asked the waitress last time i went and she told me most of it. cream cheese, herbs (not sure which ones), the ranch packet, cheddar cheese and some other stuff. my SO wrote it down..

                anyway, we tried to duplicate it last week but it was not a success. it is hard to find that small chicken they use (prob a 2.5 lb bird), get the skin crispy, etc. we roasted it on 475 convection but it still wasnt the same.

                i think we are going to try again, just get the right size bird and use a pastry tube for the cheese mixture.