Cheesy Basil Stuffed Chicken

This picture is disgusting but this dish is absolutely not! If you want a very appetizing picture click here. Otherwise just know that this was a winner. Juicy chicken is stuffed with delightfully creamy mozzarella and fresh basil and then slathered with mayonnaise and sprinkled with fresh bread crumbs, hence the juicy-ness. And as if that isn't enough you then dot the entire pan with grape tomatoes, that roast along with it and create the most wonderful flavor combination in your mouth once you dig in. Oh my yum! This is the main dish I served alongside Wednesday's recipe: Roasted Garlic & Cauliflower Pasta. The perfect duo. That Mel really knows a good recipe when she sees one!

Cheesy Basil Stuffed Chicken
{Only slightly adapted from Mels Kitchen Cafe}

1 cup shredded mozzarella cheese (please shred your own! it melts so much better)

1/4 cup chopped fresh basil

2 T heavy cream

1 T fresh lemon juice

3 garlic cloves, minced

salt and pepper or season-all

4-6 boneless chicken breasts, cut in half (it's better if these aren't super thin)

3 T+ (I used more) mayonnaise

1 cup fresh bread crumbs (pulsed mine in the food processor)

1/4 cup grated parmesan cheese

2 T olive oil

1 pint grape tomatoes or cherry tomatoes (if using cherry's that are on the bigger side, cut in half)

kosher salt and pepper

Adjust rack to middle position and heat oven to 425. In a medium bowl combine the mozzarella, 2 T minced basil, cream, lemon, juice, 2 t minced garlic, 1/2 t salt and 1/4 t pepper.

Cut a pocket in each piece of chicken, season chicken inside and out with with salt and pepper OR season-all and stuff each piece with cheese mixture. You want it in there pretty good without a bunch hanging out, it's good if it's somewhat "closed". Place stuffed chicken in a greased 9x13 baking dish and spread the tops evenly with mayonnaise. This is what helps them to stay moist and give them a bit more flavor so I say be fairly generous.

In a separate bowl combine fresh bread crumbs, remaining garlic, remaining fresh basil, 1.4 cup of parmesan, and 1 T olive oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere. Toss grape tomatoes with remaining tablespoon of oil, 1/4 t kosher salt, and pepper to taste. Arrange tomatoes in the baking dish around the chicken. Bake until crumbs are golden brown and the chicken is cooked through, about 25-30 minutes. Serve immediately.

Note: Can be ahead. Assemble chicken and slather on mayo. Cover and refrigerate until ready to cook. Then add bread crumb mixture and tomatoes and bake.