Ruth Chris Stuffed Chicken is a delicious and easy recipe. It’s stuffed with chicken, rice, peas, carrots, celery, onions, garlic, herbs, spices, and cheese according to your preference. This dish can be served as an appetizer or main course for dinner. You can also serve it over pasta or potatoes if you prefer.
Ruth Chris’s chicken recipe originated in the United States but has become popular worldwide because of its simplicity and versatility. The stuffing ingredients are simple and inexpensive, so this meal will not break the bank. It’s simply an improved traditional method of preparing chicken that uses less oil than other recipes.
Ruth Chris Stuffed Chicken Recipe
What you need;
- 1/2 cup uncooked white rice
- 3 cups distilled water
- 4 boneless chicken breast halves- should be skinless
- Salt & pepper to flavour
- Olive oil cooking spray
- 1 onion chopped fine
- 5 cloves of minced garlic
- 6 stalks of sliced celery cut in half along the length then crossway into 1-inch pieces
- 8 ounces frozen petite peas
- 1 tablespoon dried thyme leaves
- 1 teaspoon ground cumin
This recipe makes about 6 servings, so I recommend doubling the ingredients for more servings.
1. Preheat the oven to 350 degrees F. Spray a 9×13 inch baking pan with olive oil cooking spray. Set aside.
2. In a medium saucepan, add the 3 cups of water and bring it to a boil. Add salt and pepper to taste. Stir in rice until all grains are covered by liquid. Reduce the heat; cover the pot, and simmer for 20 minutes or until tender. Remove from heat and set it aside for 5 minutes before fluffing with a fork.
3. While rice cooks, prepare the stuffing mixture. Heat 2 tablespoons of the olive oil in a pan over medium-high heat. Season chicken breasts with enough salt and pepper. Cook for 4 to 5 minutes on each side or until golden brown. Transfer chicken onto the plate. Discard drippings left in the skillet.
4. Return skillet to stovetop over medium heat. Add remaining 2 tablespoons of olive oil along with onion and stir-fry for 10 minutes or until it’s tender. Add garlic and continue cooking for 30 seconds or more, depending on your desired outcome
5. Add celery and continue to sauté for another minute. Sprinkle with thyme and cumin. Pour in broth and stir well. Bring to a boil. Cover and reduce heat to medium. Simmer for 15 minutes or until vegetables have cooked.
6. Meanwhile, remove chicken from bone and shred meat using two forks. Place shredded chicken back into the skillet. Toss gently to combine. Next, spread the vegetable mixture evenly onto the bottom of the prepared baking sheet. Top with chicken and bake accordingly.
7. Bake at 350°F for 25 to 35 minutes or until heated. Serve immediately or as desired.
Important to note while preparing and cooking this dish:
• Do not overcook the chicken! If you do, the filling may get mushy.
• Be sure to use fresh parsley instead of dried when adding flavor to the stuffing. Dried parsley loses much of its flavor after being exposed to air. Fresh parsley retains most of its nutrients and flavors.
• Use only whole wheat flour for coating the chicken. White flour is too light and won’t absorb enough moisture during frying. Whole wheat flour absorbs plenty of moisture and helps keep the breadcrumbs crispy.
Ruth Chris Stuffed Chicken Calories
This dish contains 734 calories per serving. The nutrition information includes calories, fat, carbohydrates, protein, fiber, cholesterol, sodium, sugar, and other nutrients.
In consideration of the calories content, Ruth Chris Stuffed Chicken is not suitable for people looking forward to losing weight. However, it is healthy for those looking to retain their body weight.
Ruth Chris Stuffed Chicken Nutrition Facts
This meal contains 27 grams Polyunsaturated fat, 18 grams Monounsaturated fat, 16 grams Trans-fat, 1291 milligrams Vitamin A, 13 Units Thiamin, 0.90 milligrams Riboflavin, 0 milligrams Niacin, 1.00 milligrams D Dietary fiber, 3.10 grams Biotin, 0.100 micrograms VITAMIN B, 12.00-milligrams Copper, 0.10 milligrams Selenium, 0.100 microgram Manganese, 0.10 milligrams Phosphorous, and 14 milligrams of Iodine.
Calories – 734 kcal | Fat – 28 gm. | Carbs – 39 gm. | Protein – 43 gm.
Total carbs include fiber which helps lower cholesterol levels. Fibre has been shown to help control blood sugar levels after meals. The carbohydrates found in the food provide energy for our bodies.
Ruth Chris Stuffed Chicken is one of those recipes that are always within your reach. It can be served on special occasions such as birthdays, holidays, weddings, graduations, baby showers, family reunions, picnics, barbecues, buffets, company dinners, and so forth. It is also great for entertaining guests because it requires minimal preparation time.
This recipe makes an excellent appetizer or side dish. If you have not tried it out, I hope our recipe helps you get the ball rolling. You’ll love how stress-free it is to prepare and enjoy eating.
Also Read: How to Blanch Carrots for Freezing.