Ruth Chris Clone
1. Preheat oven to 450 degrees F 2. In a food processor, combine cream cheese, ranch dressing, Worcestershire, and sharp cheddar. Put into a bag for piping. 3. Cut slits in the middle of each chicken breast, carefully not creating any major holes. This is where your cheese mixture will go, so don't let it seep out anywhere expect the opening. 4. Pipe cream cheese mixture into each chicken breast. Seal each end with a toothpick. 5. Season outside of chicken with salt and pepper. 6. Pour canola oil into a pie pan. Place chicken skin side up in pan and cook on 450 for 30 minutes, or until chicken reaches an internal temperature of 160 degrees F. 7. Sprinkle with parsley and thyme. 8. Remove toothpicks, and eat that shit!
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 128 | ||
Calories from Fat: 117 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 11.5mg | 4 % | |
Sodium 77.6mg | 3 % | |
Potassium 18.3mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 128
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