Description
A luxurious dish of juicy chicken breasts stuffed with a rich, creamy lobster filling, inspired by Ruth’s Chris Steak House. Elegant yet easy enough for home cooks.
Ingredients
- 4 boneless, skinless chicken breasts (6–7 oz each)
- 8 oz cooked lobster meat, finely chopped
- 4 oz cream cheese, softened
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut a deep pocket into the side of each chicken breast without cutting all the way through.
- In a bowl, mix lobster meat, cream cheese, mozzarella, minced garlic, and half the melted butter.
- Season the inside of each pocket with salt and pepper. Stuff each chicken breast with the lobster mixture. Secure with toothpicks if needed.
- Brush chicken with olive oil and season the outside with salt, pepper, paprika, and garlic powder.
- Heat an oven-safe skillet over medium heat. Sear chicken breasts for about 3 minutes per side until golden.
- Drizzle with remaining melted butter and transfer skillet to oven.
- Bake for 20–25 minutes, or until chicken reaches 165°F (74°C).
- Remove from oven, let rest for 5 minutes, garnish with parsley, and serve.
Notes
- Do not overstuff to prevent filling from leaking during baking.
- Toothpicks help keep the filling secure during cooking.
- Use a meat thermometer to ensure accurate internal temperature.
- Substitute crab or shrimp if lobster isn’t available.
- Can be prepped ahead and refrigerated before cooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 430
- Sugar: 1g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 145mg
