What could be better than dinner at Ruth's Chris on a weekday? Certainly breaks up the week with a special treat.  So let me tell you about my treat.  For starters, they brought us a basket with delicious bread (at least I thought so).   Warm, crusty on the outside,, soft on the inside and with soft butter they provided, it was comfort food at its best.  The bread was darker than usual so i believe it was a multigrain of sorts with kind of a \"sourdougy\" flavor.  I couldn't stop eating it.  It reminded me of that great bread that you get in the ARTHUR AVENUE section of the Bronx (Little Italy in the Bronx they call it) .  Amazing bread.  Some places sell it in Scottsdale and it says: \"Arthur Avenue Bread\" on the wrapping so look out for it and buy it if you see it.  You won't be sorry.\nOur orders were filet mignon and stuffed chicken.  Who orders stuffed chicken at a steakhouse?  A person who was not in the mood for beef, that's who. (that would be me)  The filet mignon arrived super rare, just the way he likes it and my chicken  was piping hot with a slightly brown top & salt and pepper topping.  I usually like my chicken browned more but, who knew, I might like it.  (See how flexible I am? )  However, I thought about how strange the \"chicken\" looked.  The breast of the chicken seemed huge in contrast to the smallish drumsticks.  I felt I was looking at a size zero woman with triple D implants---kind of odd looking.  It seemed like a small bird for a chicken. Was I about to eat a capon, a cornish hen, or a pigeon?  The French love pigeon you know. And there are poultry markets in Phoenix that sell them so was I about to eat one? I cut across the breast to get a sliver of the top of the breast with its mix of salt and pepper.  Found the chicken to be moist but nothing special flavor-wise.--AT ALL.  And where was the \"stuffing\" after all it was stuffed chicken?  I cut in deeper to find an orange -looking unmelted cheese spread.  Not flavorful and kind of strange tasting.  If it's yellow, it must be cheddar, right?  But it was not sharp enough to be cheddar.  A hybrid perhaps of some chef in the making?  I would have been happy with Boursin or even Cheez-Wiz in the center. No, not my favorite so far.  Hubby noticed my dissatisfaction and let me taste his filet mignon.  My God, it was meat from the heavenly Gods---prepared perfectly.  (Am I allowed to use the word G-d twice in one sentence?  I don't mean to be blasphemous!) The taste was absolutely, deliciously, unbelievable and TENDER, TENDER, TENDER.  So when I told him how I felt about my chicken dish, he asked:  Who orders chicken in a steakhouse _____?   You fill in the blank.  What was I to say?  He was right.  \nThe mashed potatoes and broccoli were fine.  Somehow the mashed potatoes were not over the top although they had sufficient butter in them.  I tried salting them, but that still did not make them stellar.  Hubby didn't bother eating the potatoes.  I guess to most, those would be great mashed potatoes but butter alone does not make them great.  (unfortunately I will not be sharing  my mashed potato secrets with Ruth's Chris.  They have to figure it out for themselves.  The broccoli was good, cooked al dente just the way we like it.  BTW,  we both had salads which were fresh and consisted of a variety of greens with a balsamic type dressing.  \nBack to my chicken.  After eating a few bites of these large DDD breasts,  I decided not to waste my calories on it.  I would use those up on dessert.  We both decided  to order their Whiskey Bread Pudding and what a good decision that was.  Amazingly delicious bread pudding with raisins and tiny pieces of fruit in them--flavorful and moist.  It was sitting on an egg-nog/whiskey flavored yellow sauce that complemented the bread pudding wonderfully.  Now I make bread pudding and I would say that their's was 9.9   and mine is 9.5. I think theirs was better than the one I make.  Maybe it was the whiskey element.  Hubby disagreed.  He says mine was a 10 and theirs was a 9.5.  Clever man.  He know what to say so those meals can continue coming his way.   \nSo here is my rating:  One star for service (service here is always good), one star for that amazing dessert, and two stars for that filet mignon delivered from heaven above.  I had to take one star off for THAT CHICKEN.   Please ruth's chris, rethink that stuffing and the flavoring on that chicken.  It just doesn't meet your usual standards.  \nLesson learned:  Next time I go to a steakhouse, I shall order a steak so hubby doesn't call me ______________.