Grape tomatoes, both red and yellow, were used instead of cherry. I used panko instead of fresh bread crumbs and the topping was perfectly browned and crisp. Chicken is delicious, the garlic in the stuffing really flavors the meat. I cut the pocket in through the top of the breast, and wove a skewer through it to try and seal, but I still lost some of the filling into the dish. I had very thick chicken breasts and cut them while they were still partially frozen in the center, which I've learned makes it easier to cut the pocket.
Next time, I'd use more tomatoes. They were great with the couscous.
Israeli couscous with sautéed mushrooms and spinach salad were the sides.
Cheesy Basil-Stuffed Chicken Breasts
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 Tbs heavy cream
1 Tbs fresh lemon juice
3 cloves garlic, minced
table salt and ground black pepper
4 boneless, skinless chicken breasts (6 to 8 ounces each)
3 Tbs mayonnaise
1 cup fresh bread crumbs
2 Tbs extra-virgin olive oil
1 pint cherry tomatoes, halved
1. Adjust oven rack to middle position and heat oven to 425 degrees.
2. Combine cheese, 2 tablespoons basil, cream, lemon juice, 2 teaspoons garlic, 1/2 teaspoon salt, and pepper to taste in medium bowl.
3. 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.
4. Combine bread crumbs, remaining garlic, remaining 2 tablespoons basil, and 1 tablespoon oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere.
5. 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.
Servings: 4
Recipe Type
Chicken, Main Dish
Source
Source: Cook's Country
Next time, I'd use more tomatoes. They were great with the couscous.
Israeli couscous with sautéed mushrooms and spinach salad were the sides.
Cheesy Basil-Stuffed Chicken Breasts
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 Tbs heavy cream
1 Tbs fresh lemon juice
3 cloves garlic, minced
table salt and ground black pepper
4 boneless, skinless chicken breasts (6 to 8 ounces each)
3 Tbs mayonnaise
1 cup fresh bread crumbs
2 Tbs extra-virgin olive oil
1 pint cherry tomatoes, halved
1. Adjust oven rack to middle position and heat oven to 425 degrees.
2. Combine cheese, 2 tablespoons basil, cream, lemon juice, 2 teaspoons garlic, 1/2 teaspoon salt, and pepper to taste in medium bowl.
3. 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.
4. Combine bread crumbs, remaining garlic, remaining 2 tablespoons basil, and 1 tablespoon oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere.
5. 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.
Servings: 4
Recipe Type
Chicken, Main Dish
Source
Source: Cook's Country