1. Preheat your oven to 450°F (230°C). Line a baking sheet or use an oven-safe skillet to prepare your stuffed chicken.

2. In a mixing bowl, beat the cream cheese until smooth. Then, stir in the Monterey Jack, sharp cheddar, Worcestershire sauce, garlic powder, onion powder, dried parsley, and paprika until well combined.

3. Pat the chicken breasts dry with paper towels. Using a sharp knife, cut a deep pocket into the thick side of each breast, being careful not to slice all the way through. Season the outside of the chicken with salt and pepper.

4. Spoon half of the cheese filling into each chicken pocket, pressing the edges together to seal. If needed, secure the pockets with toothpicks.

5. Heat the olive oil and butter in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts, skin-side down, in the hot pan and sear for 3-4 minutes until the skin is golden brown.

6. Flip the chicken over and transfer the skillet to the preheated oven. Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is bubbly.

7. Remove the chicken from the oven and let it rest for 5 minutes. Remove any toothpicks, garnish with chopped fresh parsley if desired, and serve the Ruth’s Chris Stuffed Chicken Copycat sizzling hot.