Name: Cheesy Basil-Stuffed Chicken Breasts
Total time: PLACEHOLDER
Ingredients: 1 cup shredded mozzarella cheese (see note); 1/4 cup minced fresh basil; 2 tablespoons heavy cream; 1 tablespoon fresh lemon juice; 3 cloves garlic , minced; Salt and pepper; 4 boneless, skinless chicken breasts (6 to 8 ounces each); 3 tablespoons mayonnaise; 1 cup fresh bread crumbs; 2 tablespoons extra virgin olive oil; 1 pint cherry tomatoes , halved

Why This Recipe Works

We set out to stuff a chicken breast with a flavorful, easy-to-prepare filling. We first sliced a pocket into the thickest part of the breast, then spooned the filling into the pocket and sealed the breast back up with a skewer. Blending shredded mozzarella with heavy cream yielded a flavor and texture that mimicked expensive fresh mozzarella. We used fresh basil in the filling for the best flavor and coated the stuffed breast with fresh bread crumbs for a crisp counterpoint to the creamy cheese and juicy chicken. We “glued" the crumbs to the chicken breast with mayonnaise, and roasted the stuffed breasts to help limit the mess.

Before You Begin

Avoid thin chicken breasts for this recipe—they are difficult to stuff without tearing. Whole-milk block mozzarella will provide the creamiest filling; preshredded or part-skim mozzarella will also work, but the filling will be grainy. To make fresh bread crumbs, process 2 slices of hearty white sandwich bread in the food processor.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Combine cheese, 2 tablespoons basil, cream, lemon juice, 2 teaspoons garlic, 1/2 teaspoon salt, and pepper to taste in medium bowl.

Cut pocket in chicken breasts, stuff with cheese mixture, and seal (see photos 1 through 3 of "How to Stuff Chicken Breasts" below). Transfer stuffed breasts to 13 by 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.

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 degrees on instant-read thermometer, about 25 minutes. Serve.