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Cheesy Basil-Stuffed Chicken Breasts

Source of Recipe


Cook's Country, February/March 2006






List of Ingredients



• 1 cup shredded mozzarella cheese
  
• 1/4 cup minced fresh basil
  
• 2 Tbsp heavy cream
  
• 1 Tbsp fresh lemon juice
  
• 3 cloves garlic, minced
  
• Salt and pepper
  
• 4 boneless, skinless chicken breasts (6 to 8 ounces each)
  
• 3 Tbsp mayonnaise
  
• 1 cup fresh bread crumbs
  
• 2 Tbsp extra-virgin olive oil
  
• 1 pint cherry tomatoes, halved
  






Instructions



1. Adjust oven rack to middle position and heat oven to 425° F. Combine cheese, 2 tablespoons basil, cream, lemon juice, 2 teaspoons garlic, 1/2 teaspoon salt, and pepper to taste in medium bowl.
   
   
2. Cut pocket in chicken breasts, stuff with cheese mixture, and seal. Transfer stuffed breasts to 13- x 9-inch baking dish and spread tops evenly with mayonnaise. Combine bread crumbs, remaining garlic, remaining 2 tablespoons basil, and 1 tablespoon oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere.
   
   
3. Toss tomatoes with remaining tablespoon oil, 1/2 teaspoon salt, and pepper to taste. Arrange in baking dish around chicken. Bake until crumbs are golden brown and thickest part of chicken registers 160° on an instant-read thermometer, about 25 minutes. Serve.
   
   Serves 4