Cheesy Basil-Stuffed Chicken Breasts

From Cook’s Country

Has Kim tried this? No

1 c shredded mozzarella cheese

1/4 c minced fresh basil

2 tbsp heavy cream

1 tbsp fresh lemon juice

3 garlic cloves, minced

salt and pepper

4 boneless skinless chicken breasts

3 tbsp mayonnaise

1 c fresh bread crumbs

2 tbsp EVOO

1 pint cherry tomatoes, halved

1. Adjust oven rack to middle position and heat oven to 425 degrees. Combine cheese, 2 tbsp basil, cream, lemon juice, 2 tsp garlic, 1/2 tsp 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 by 9 inch baking dish and spread tops evenly with mayonnaise.

3. Combine bread crumbs, remaining garlic, remaining 2 tbsp basil, and 1 tbsp oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere.

4. Toss tomatoes with remaining tbsp oil, 1/2 tsp salt, and pepper to taste. Arrange in baking dish around chicken. Bake until crumbs are golden brown and thickest parts of chicken registers 160 degrees, about 25 minutes.

1 comment so far

  1. goldcoaster on

    A nice variation is to use Feta cheese and spinach

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