Juicy chicken breasts stuffed with creamy cheese filling, inspired by Ruth’s Chris Steak House.

Scale

2 large chicken breasts

8 oz cream cheese

½ tsp garlic powder

½ tsp Italian seasoning

¼ tsp paprika

Salt and pepper to taste

1 tbsp butter or olive oil

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1. Butterfly and flatten chicken breasts.

2. Mix cream cheese with seasonings.

3. Stuff the filling inside the chicken and secure with toothpicks.

4. Brush with butter and sprinkle with paprika.

5. Bake at 375°F for 35–45 minutes until cooked through.

6. Rest for 5 minutes, slice, and serve.

Use Neufchâtel for a lighter version. Try adding spinach or feta for flavor. This recipe is naturally gluten-free and family-friendly.