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.