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 above)
1/4 cup minced fresh basil
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
3 garlic cloves, minced
Salt and pepper
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. 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.