Cheesy Basil Stuffed Chicken with Roasted Tomatoes
Originally cooked by: www.letsdishrecipes.blogspot.com
1 cup shredded mozzarella cheese
1/4-1/2 cup chopped fresh basil
2 Tbls. heavy cream
1 Tbls. lemon juice
3 cloves garlic, minced
salt and pepper
4 boneless, skinless chicken breasts
3 Tbls. mayonnaise
1 cup breadcrumbs (use g/f breadcrumbs to make this meal g/f)
2 Tbls. olive oil
1 pint cherry tomatoes
In a medium bowl, combine shredded cheese, 2-4 Tbls. basil (depending on your preference), heavy cream, lemon juice, 2 cloves garlic, and salt and pepper to taste.
Cut a pocket in the chicken breast and stuff filling inside. Use a toothpick to hold opening closed.
Place in baking dish with a small amount of olive oil on the bottom. Spread mayonnaise on top of each chicken breast. In a small bowl, combine breadcrumbs, remaining garlic and basil, and 1 Tbls. olive oil. Press breading on to the top of each chicken breast.
If freezer cooking, cover with foil and freeze at this point. To finish cooking, following directions below.
Mix cherry tomatoes with remaining 1 Tbls. olive oil. Spread around baking dish.
Bake chicken at 425 until crumbs are golden brown and chicken is cooked through (about 25-35 minutes).
Garnish with fresh chopped basil.
Food for thought:
This is one of those meals that is great for entertaining! It looks beautiful, tastes amazing and is relatively easy to throw together ahead of time! We served it with spinach and cheese ravioli on the side and everyone in the house liked it – not an easy feat with a picky 2 year old in the house!