Ruth’s Chris Spinach Rockefeller Stuffed Chicken Breast

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through. Season the chicken inside and out with salt and black pepper.
3. In a skillet over medium heat, melt the butter. Add the garlic and sauté until fragrant, about 30 seconds.
4. Add the chopped spinach and cook just until wilted. Remove from heat.
5. Stir in the cream cheese, Parmesan, mozzarella, nutmeg, salt, and black pepper until smooth and creamy.
6. Spoon the Spinach Rockefeller mixture evenly into each chicken breast pocket. Secure with toothpicks if necessary.
7. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes per side, until golden.
8. Transfer the skillet to the oven, or move the chicken to the prepared baking dish. Bake for 25–30 minutes, until the chicken is cooked through and juices run clear.
9. Let the chicken rest for 5 minutes before serving. Remove toothpicks before serving.

Variations

• Add finely chopped mushrooms to the filling for extra depth.
• Use Gruyère instead of mozzarella for a nuttier flavor.
• Wrap the stuffed chicken in prosciutto for added richness.
• Finish with a light cream sauce spooned over the top.

Tips

• Pat the chicken dry before seasoning to achieve a better sear.
• Do not overstuff the chicken to prevent the filling from leaking.
• Resting the chicken helps keep it juicy and flavorful.
• A quick broil at the end adds beautiful color and extra richness.