Cheesy Basil-Stuffed Chicken Breasts

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

1. sup shredded mozzarella cheese

1/4 cup minced fresh basil

2 tablespoons heavy cream

1tablespoon fresh lemon juice

3 garlic cloves, minced (salt and pepper)

4 boneless, skinless chicken breast 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 tablespoon basil, cream, lemon juice, 2 tablespoon garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper to taste in medium bowl.

2. Cut pocket in chicken breast (make sure you don't cut all the way thru) Stuff with cheese mixture and seal with a toothpick or I use the wooden large skewer.

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 the thickest part of the chicken registers 160 degrees on instant read thermometer, about 35 minutes.