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BASIL STUFFED CHICKEN BREASTS

l cup shredded mozzarella cheese (whole milk)
l/4 cup minced fresh basil
2 tbnsspsx. heavy crfeam
l tbsps. lemon juice
3 garlic clo ves minced
4 boneless skinless chicken breasts – 6 to 8 oz. each (avoid thin chicken breasts – you cant fill them well)
3 tbsps. mayonnaise
l cup fresh bread crumbs
2 tbsps,. olive oil
l pint cherry tomatoes, halved
Heat oven 425. combine cheese, 2 tbsps basil, cream, lemon juice, 2 tsp. garlic, l/2 tsp. salt and pepper to taste in med. bowl.
cut picket in chicken breasts (working carefully use sharpparing kjnijfe to cut pocket in thickest area of breast. ently work the knifeback and forth until pocket extends down into most of the breast. use small spoon toscoop l/4 of the filling into each breast. seal by threading
toothpick through chicken about l/4″ from opening.)
transfer breasts to l3x9 baking dish and spread tops evenly with mayo. cosmbine bread crumbs, remaiing arlic, remaining tw
tbsps. basil and l tbsps. oil. sprinkle crumb mixture over chicken pressing lightly to adhere. toss tomatoes with remaining tbsps. oil
arrange in baking dish around chicken,. bake until crumbs are golden brown and thickest part of chicken regisgters l60 degrees.
about 25 mins. serves 4. Cooks Country mgazine

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https://recipes.connorbowen.com/recipe/basil-stuffed-chicken-breasts/