Chicken- Basil Stuffed chicken

Cheesy Basil-Stuffed Chicken Breasts

Dressing up chicken breasts with cheesy filling elevates the plain white meat to something special. Here’s how to stuff a chicken breast with a flavorful, easy-to-prepare filling.

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.
Ingredients
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
Instructions


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 (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.

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.
Technique

The Cheese Dilemma

Test cook Jeremy Sauer liked the creamy flavor of fresh mozzarella in these stuffed chicken breasts, but he couldn't resist the convenience or superior meltability of the shrink-wrapped mozzarella sold in supermarkets.

His solution—to mix a little heavy cream with shrink-wrapped cheese that he shredded himself—offers the best of both worlds.
Step-by-Step

How to Stuff Chicken Breasts

3. Seal in the filling by threading a toothpick or wooden skewer through the chicken about 1/4 inch from the opening

1. Working carefully, use a sharp paring knife to cut a pocket in the thickest area of the chicken breast. Gently work the knife back and forth until the pocket extends down into most of the breast.

2. Use a small spoon to scoop one-quarter of the filling into each chicken breast.