Preheat your oven to 450F.
First, we prepare the stuffing. In a clean bowl, mix in your cream cheese, your sharp shredded cheddar cheese, ranch dressing powder and thyme. The ranch dressing has both garlic and salt, so just add some black pepper. Mix these well with a fork or food processor if you have one.
Now we prepare the chicken. We're gonna use double breasted chicken breast with the skin on, same as Ruth's Chris does but if you don't have one just use what you have. Just make sure that the chicken is thick so the stuffing doesn't spill out. Cut out a pocket on the horizontal side of the chicken breast. Use the tip of your knife and cut out an opening deep enough to fill stuff in. You can use your fingertip to feel around.
Now just stuff your garlic herb cream cheese filling into the pocket you've cut. Use your fingers to spread it in eventually.
Line the baking sheet with foil and rub some olive oil or canola oil on it to prevent sticking.
Stick toothpicks all the way through the stuffed opening to prevent it from opening up.
Now we season the outside of the chicken. Sprinkle some garlic powder, salt, black pepper and parsley on the chicken, turn over and repeat on the other side.
Drop a pad of lemon butter on each chicken breast, on the skin, and slide into the oven with the skin side up. Cook for about 20-30 minutes until it is brown. Your kitchen should be smelling like Ruth's Chris when they bring you your meal right about now.