Ruth Chris Steakhouse Stuffed Chicken

Or at least my take on it. I had the chicken breasts, and a pile of stuff from Christmas, so when I looked up recipes that matched, this came up. And it was very good. Not something I normally would make, but it was easy and tasty. Most importantly, I had the ingredients. Then I added a little flair of my own.

THE FILLING
• Boursin Cheese
• Worcestershire sauce
• Hot Sauce
• Cheddar Cheese

Bring the Boursin to room temp, mix in the the other ingredients. I’m guessing I did about a tablespoon of the sauces and about 1/4 cup of the shredded cheddar.

I put the huge breast on my cutting board under some plastic wrap and pounded it flat. Then fill the breast, fold the sides up and seal with skewers or toothpicks.

Here I salted mine with some wonderful Scottish Whiskey Smoked salt infused with Smoked Black Garlic. Then I brushed it with some Scottish Smoked Whiskey Sauce. OK, that might be hard to find at Food Lion. But I’m thinking a garlic powder, kosher salt and olive oil rub would be good here too. Crush on some black pepper.

This was air-fried at 350° for about 40 minutes. I used a thermometer and pulled it at 160° and let it rest till it hit 165°.

Absolutely decedent. A great flavorful, creamy, cheesy filling and a perfectly cooked chicken. But this isn’t something that will be on my menu often. Technically, it’s still the holidays, and this is a good holiday fare, so we’ll allow it!

I put some spill-over sauce on my steamed broccoli.