Adjust oven rack to middle position and heat oven to
425 degrees F. In a medium bowl, combine the
shredded cheese, 2 tablespoons of the minced basil,
cream, lemon juice, 2 teaspoons minced garlic, 1/2
teaspoon salt and 1/4 teaspoon pepper.
Cut a pocket in chicken breasts, stuff with cheese
mixture and seal, using a toothpick to help close
the slit, if necessary. Transfer the stuffed breasts
to 13 by 9 inch baking dish and spread tops evenly
with mayonaise.
In a medium bowl, combine the bread crumbs,
remaining garlic, remaining fresh basil, and one
tablespoon olive 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 the
tomatoes in the baking dish in and around the
chicken. Bake until the crumbs are golden brown
and the chicken is cooked through (registering 160
degrees on an instant-read thermometer) about 25
minutes. Serve immediately.
Originally Submitted
4/15/2013
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