CHEESY BASIL-STUFFED CHICKEN BREASTS

CHEESY BASIL-STUFFED CHICKEN BREASTS(a variation: Feta and spinach)
Source: Cook's Country Magazine, March 2006
Servings: 4

1 cup shredded mozzarella cheese (whole-milk cheese will provide the creamiest filling; the part-skim will be grainy)
1/4 cup minced fresh basil
2 Tbsp. heavy cream
1 Tbsp. fresh lemon juice
3 garlic cloves, minced
salt and pepper to taste
4 boneless, skinless chicken breasts
3 Tbsp. mayonnaise
1 cup fresh bread crumbs
2 Tbsp. extra-virgin olive oil1 pint cherry tomatoes, halved

Adjust oven rack to middle position and heat oven to 425 degrees F.

Combine cheese, 2 Tbsp. basil, cream, lemon juice, 2 tsp. garlic, 1/2 tsp. salt, and pepper to taste in a medium bowl.

Cut pocket in thickest area of chicken breast. Gently work the knife back and forth until the pocket extends down into most of the breast. Stuff with 1/4 of the cheese filling. Seal in the filling by threading a toothpick through the chicken end to seal. Transfer chicken breasts to a 13x9-inch baking dish and spread tops evenly with mayonnaise.

Combine bread crumbs, reamining garlic, remaining 2 Tbsp. basil and 1 Tbsp. oil. Sprinkle crumb mix over chicken, pressing lightly to adhere.

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 part of chicken registers 160 degrees on a thermometer, about 25-35 minutes. Serve.