Cheesy Basil-Stuffed Chicken Breasts

This is one of our favorite recipes and I love it because I can make it up to the point of adhering the bread crumbs to the chicken earlier in the day.  Then all you have to do is put the breadcrumbs on and put in the tomatoes - then pop it in the oven for 25-35 minutes.  It is from Cook's Country (which is one of our favorite cooking magazines/websites - I will do a post on the cooking magazines that we receive and LOVE later) http://www.cookscountry.com/

We also like this recipe because it is pretty simple with the amount of ingredients.  We generally pair it with rice and broccoli or asparagus. 

Cheesy Basil-Stuffed Chicken Breasts

Serves 4

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.

1	cup shredded mozzarella cheese (see note below)
1/4	cup minced fresh basil
2	tablespoons heavy cream
1	tablespoon fresh lemon juice
3	cloves garlic , minced
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

1. 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.

2. Cut pocket in chicken breasts, stuff with cheese mixture, and seal (I just take a paring knife to the fattest part of the top of the chicken breast and then run a pocket on the inside of the breast - then seal it up with a skewer -  I just break them to fit the size of the pan). Transfer stuffed breasts to 13 by 9-inch baking dish and spread tops evenly with mayonnaise.

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

4. 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.

Here are our pictures from tonight:

I forgot to take pics of the process (I am working on it), but here is the finished product...one chicken breast with roasted cherry tomatoes around it.

My dinner plate with the chicken, broccoli and rice with peas.  Yummy!

Here is a cross-section of the chicken.

And the delightful pinot that we had with it.

Also this is probably time to mention that everyone needs a ThermaPen in their household.  I am fairly certain that Mike has a few stashed around the house, but it is honestly the best instant-read thermometer out there!  So go get one: http://www.thermoworks.com/products/thermapen/splashproof_thermapen.html  (It is a great Christmas/Holiday gift and honestly it is the only thing that allows me to cook chicken to the correct temperature).  So I would say imperative to good meat cooking. 

Good cooking to you!!!