When Melissa joined the Recipe Party, she sent me this recipe for Cheesy-Basil Stuffed Chicken from Cook's Illustrated Magazine. It was yummy - although, with me it is difficult to go wrong with a combination of mozzarella, tomato, and basil.
I made mine with whole-wheat breadcrumbs, since that's what I had on hand, and served it with a side of whole-wheat spaghetti topped with those scrumptious tomatoes and the juices. It was definitely tasty, although I wish I had added a little salt to the filling since Mozzarella is such a mild cheese.
Melissa also suggested that if making a pocket in the chicken breasts to stuff them is difficult, you may wish to pound the chicken until it is a little thinner and roll it around the filling, securing with toothpicks, instead.
Here is the recipe, enjoy! You also find it added now to the list of recipes at the Recipe Party - so if you decide to try it out, let us know!
WHAT YOU NEED:
1 C fresh mozzarella, shredded
1/4 C minced fresh basil
2 tbls heavy cream
1 tbls fresh lemon juice
2 garlic cloves, minced
salt and pepper
4 boneless, skinless chicken breasts
3 tbls mayonnaise
1 C breadcrumbs
2 tbls olive oil
1 pint cherry tomatoes, halved
WHAT TO DO:
adjust oven rack to the middle position and heat oven to 425 degrees.
combine cheese, 2 tbls basil, cream, lemon jice, 2 tsps garlic, and pepper to taste in a bowl
cut a pocket in each breast and stuff with filling, secure closed with toothpicks
put chicken in a baking dish and spread the tops of the chicken with the mayonnaise
combine breadcrumbs and remaining garlic, basil, and 1 tbls oil
sprinkle mixture over chicken and press lightly so it sticks
toss tomatoes with remaining tablespoon of oil and salt and pepper to taste
arrange tomatoes in baking dish around chicken
bake until crumbs are golden and the chicken registers 160 on a thermometer (about 25 min.)
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