RUTHS CHRIS OVEN TEMPERATURE RECIPES
RUTH'S CHRIS STUFFED CHICKEN RECIPE: THE HOLIDAY MEAL THAT ...
If you're looking for a holiday meal recipe that has the ability to serenade your taste buds and transport you to bliss, then Ruth's Chris stuffed chicken recipe is your champion.
Provided by Peter Allen
Categories Main Course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat your oven to 450F.
- First, we prepare the stuffing. In a clean bowl, mix in your cream cheese, your sharp shredded cheddar cheese, ranch dressing powder and thyme. The ranch dressing has both garlic and salt, so just add some black pepper. Mix these well with a fork or food processor if you have one.
- Now we prepare the chicken. We're gonna use double breasted chicken breast with the skin on, same as Ruth's Chris does but if you don't have one just use what you have. Just make sure that the chicken is thick so the stuffing doesn't spill out. Cut out a pocket on the horizontal side of the chicken breast. Use the tip of your knife and cut out an opening deep enough to fill stuff in. You can use your fingertip to feel around.
- Now just stuff your garlic herb cream cheese filling into the pocket you've cut. Use your fingers to spread it in eventually.
- Line the baking sheet with foil and rub some olive oil or canola oil on it to prevent sticking.
- Stick toothpicks all the way through the stuffed opening to prevent it from opening up.
- Now we season the outside of the chicken. Sprinkle some garlic powder, salt, black pepper and parsley on the chicken, turn over and repeat on the other side.
- Drop a pad of lemon butter on each chicken breast, on the skin, and slide into the oven with the skin side up. Cook for about 20-30 minutes until it is brown. Your kitchen should be smelling like Ruth's Chris when they bring you your meal right about now.
Nutrition Facts : Calories 184.8 kcal, ServingSize 1 serving
RUTH'S CHRIS PETITE FILET COPYCAT RECIPE | TOP SECRET RECIPES
Menu Description: "A smaller, but equally tender filet...the tenderest corn-fed Mid-western beef. So tender it practically melts in your mouth." This is the signature item for the Ruth's Chris chain. It's a delicious filet mignon that comes to your table sizzling hot and so tender you can cut it with a fork. If you want to prepare filets the Ruth's Chris way you first need some prime corn-fed filets, which can be found in specialty meat markets or Costco. Prime is your best choice, but the technique will still work with other grades of beef. This recipe duplicates the petite filet on the Ruth's Chris menu, since the larger filet is so big—about 14 ounces. Ruth's Chris uses a special broiler which reaches temperatures as high as 1800 degrees F. It's likely you don't have such an oven, so you can use a conventional oven set on high broil, with the rack inches away from the heat source. If you have a gas oven, watch for flame-ups from spattering. If you begin to get flames, move the rack to a lower level. Also, you will need ceramic oven-safe plates to serve the sizzling steak on. Also try my Ruth's Chris creamed spinach recipe and other famous side-dishes here. Source: Top Secret Restaurant Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 35 minutes0S
Prep Time 17 minutes30S
Cook Time 17 minutes30S
Nutrition Facts : Calories 340 calories
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Menu Description: "In cream sauce, topped with melted sharp cheddar."
There are many ways to order potatoes from the Ruth's Chris menu including steak fries, julienne fries, shoestring fries, cottage fries, Lyonnaise, baked and au gratin.
Here's a traditional, classic recipe for the delicious side dish inspired by the Ruth's Chris creation. You may use less of the cream and milk mixture in your version depending on the size baking dish you use and the size of your potatoes. Stop adding the creamy mixture in your version when it is level with the sliced potatoes in the baking dish. Be sure to use a casserole dish that has a lid for the first stage of baking.
Click here for more of my copycat recipes from Ruth's Chris Steak House. Source: Top Secret Restaurant Recipes by Todd Wilbur.
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Calories 314 calories per serving
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When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
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Reviews 3.4
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Reviews 3.4
- Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.
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RUTH'S CHRIS STUFFED CHICKEN RECIPE: THE HOLIDAY MEAL THAT ...
If you're looking for a holiday meal recipe that has the ability to serenade your taste buds and transport you to bliss, then Ruth's Chris stuffed chicken recipe is your champion.
From onthegas.org
Total Time 40 minutes
Category Main Course
Cuisine American
Calories 184.8 kcal per serving
From onthegas.org
Total Time 40 minutes
Category Main Course
Cuisine American
Calories 184.8 kcal per serving
- Drop a pad of lemon butter on each chicken breast, on the skin, and slide into the oven with the skin side up. Cook for about 20-30 minutes until it is brown. Your kitchen should be smelling like Ruth's Chris when they bring you your meal right about now.
See details
RUTH'S CHRIS PETITE FILET COPYCAT RECIPE | TOP SECRET RECIPES
Menu Description: "A smaller, but equally tender filet...the tenderest corn-fed Mid-western beef. So tender it practically melts in your mouth."
This is the signature item for the Ruth's Chris chain. It's a delicious filet mignon that comes to your table sizzling hot and so tender you can cut it with a fork. If you want to prepare filets the Ruth's Chris way you first need some prime corn-fed filets, which can be found in specialty meat markets or Costco. Prime is your best choice, but the technique will still work with other grades of beef.
This recipe duplicates the petite filet on the Ruth's Chris menu, since the larger filet is so big—about 14 ounces. Ruth's Chris uses a special broiler which reaches temperatures as high as 1800 degrees F. It's likely you don't have such an oven, so you can use a conventional oven set on high broil, with the rack inches away from the heat source. If you have a gas oven, watch for flame-ups from spattering. If you begin to get flames, move the rack to a lower level. Also, you will need ceramic oven-safe plates to serve the sizzling steak on.
Also try my Ruth's Chris creamed spinach recipe and other famous side-dishes here. Source: Top Secret Restaurant Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.8
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Calories 340 calories per serving
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Reviews 4.8
Total Time 35 minutes0S
Calories 340 calories per serving
See details
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Menu Description: "In cream sauce, topped with melted sharp cheddar."
There are many ways to order potatoes from the Ruth's Chris menu including steak fries, julienne fries, shoestring fries, cottage fries, Lyonnaise, baked and au gratin.
Here's a traditional, classic recipe for the delicious side dish inspired by the Ruth's Chris creation. You may use less of the cream and milk mixture in your version depending on the size baking dish you use and the size of your potatoes. Stop adding the creamy mixture in your version when it is level with the sliced potatoes in the baking dish. Be sure to use a casserole dish that has a lid for the first stage of baking.
Click here for more of my copycat recipes from Ruth's Chris Steak House. Source: Top Secret Restaurant Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
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Calories 314 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 1 hours 40 minutes0S
Calories 314 calories per serving
See details
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When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
From epicurious.com
Reviews 3.4
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Reviews 3.4
- Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.
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