Do anyone have the Ruth Chris Stuffed Chicken Breast recipe? I would love to make it for my husband's birthday

Recipes for Ruth Chris food products are proprietary and are not published. Here is my offering for your request:


Stuffed Chicken Breast





Oven roasted chicken breast stuffed with garlic herb cheese and served with lemon butter.





Ingredients:


2 skinless, boneless chicken breast halves, 1/2-pound each


Fresh basil leaves, (or other green - beet green, swiss chard, spinach), enough to cover each chicken breast


2 Tbsp finely chopped toasted walnuts


2.5 oz Boursin garlic and herb cheese (or 2.5 oz of herbed cream cheese recipe, see below), room temperature


1/3 cup bread crumbs


3 Tbsp grated Parmesan cheese


1 egg, beaten well


Salt


Pepper





Herbed Cheese:


2.5 oz cream cheese, softened


1 garlic clove, minced


3 teaspoons fresh parsley, minced


3 teaspoons fresh chives, minced


A pinch of cayenne


1/4 teaspoon freshly cracked black peppercorns


A pinch salt





Prep:


1 Preheat oven to 350掳F. Put each chicken breast half between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.





2 Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.





3 If you are not starting with Boursin herbed cheese, make your own by mixing together the Herbed Cheese ingredients mentioned above. Mix the walnuts into the cheese mixture, set aside.





4 Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves. Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll. Secure each breast with 2 toothpicks.





5 Put flour, beaten egg, and bread crumbs combined with the Parmesan cheese on to 3 separate flat dishes. Dredge each chicken breast roll first in the flour, then the egg, and finally the Parmesan bread crumbs. (Skip this step if you are going low carb and/or gluten-free.)





6 Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350掳F for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165掳F, the juices run clear, and the chicken is slightly browned.


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Lemon Butter Sauce





Ingredients:


1 tb Virgin olive oil


1 ts Lemon rind, minced grated


1 ts Garlic, peeled and minced


1 tb Lemon juice


1 ts Shallots, peeled and minced


1/4 c Heavy cream


1/4 c White wine, dry white or


6 tb Cold unsalted butter, cubed





Prep:


In small saute pan over high heat combine and simmer olive oil, garlic shallot, white wine, lemon rind ane lemon juice. Reduce to about 2 tablespoons, add cream and reduce again to 1/4 cup. (This happens very quickly, so do not leave the pan.) Reduce heat to medium and whisk in butter, 1 piece at a time, until all butter is melted and sauce is thick. This will take no longer than 1 minute. Strain sauce; this sauce must be kept warm until serving time or it will separate. Do so in a thermos or over a pan of hot water for up to 2 hours before serving.