Cheesy Basil Stuffed Chicken Breasts
These cheesy basil stuffed chicken breasts are such a unique and wonderful way to change up chicken dinner night- they’re absolutely dreamy!
Cheesy. Basil. Stuffed. Chicken.
What the recipe title fails to mention is: Golden. Garlic. Basil. Bread. Crumbs. On. Top. Of. The. Chicken. Surrounded. By. Roasted. Juicy. Tomatoes.
Dude. Seriously. If this meal hadn’t been real, I would have dreamed it in my dreams of dinners I want to dream of forever.
Similar in stuffing-technique to this chicken, this relatively simple dish is such a unique and wonderful way to change up chicken dinner night.
I do have to admit that the deliciousness of this meal may have been due, in part, to the fact that my amazing friend, Mariann, was visiting and er, well…she did most of the work. Why is it that food tastes so much better when someone else makes it?
I’ll ponder that thought while inhaling the Maple Pumpkin Hazelnut bread (smothered in Nutella…oh yes siree) my sister-in-law just made this very evening while she stays with us for a few days.
I swear, I’m not this bad of a hostess all the time. I just can’t pass up the opportunity to beg-slash-guilt someone into making food for me. I hope we can all still be friends.
What to Serve With This
- I served it with this Roasted Garlic and Cauliflower Pasta (oh my!). Perfect. Meal.
One Year Ago: Fresh Strawberry Lemonade
Two Years Ago: Old-Fashioned Coconut Cream Pie
Three Years Ago: Sugar Gems
Cheesy Basil Stuffed Chicken Breasts
Ingredients
- 1 cup shredded mozzarella cheese
- ¼ cup minced fresh basil, divided
- 2 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 3 cloves garlic, minced
- Salt and pepper
- 4 boneless skinless chicken breasts (see note)
- 3 tablespoons mayonnaise, lowfat or regular
- 1 cup fresh bread crumbs
- 2 tablespoons olive oil
- 1 pint cherry tomatoes, halved
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees F. In a medium bowl, combine the shredded cheese, 2 tablespoons of the minced basil, cream, lemon juice, 2 teaspoons minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cut a pocket in chicken breasts (like in this recipe), stuff with cheese mixture and seal, using a toothpick to help close the slit, if necessary. Transfer the stuffed breasts to 13 by 9 inch baking dish and spread tops evenly with mayonnaise.
- In a medium bowl, combine the bread crumbs, remaining garlic, remaining fresh basil, and one tablespoon olive oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere.
- Toss tomatoes with remaining tablespoon oil, 1/2 teaspoon salt, and pepper to taste. Arrange the tomatoes in the baking dish in and around the chicken. Bake until the crumbs are golden brown and the chicken is cooked through (registering 160 degrees on an instant-read thermometer) about 25 minutes. Serve immediately.
Notes
Recommended Products
Recipe Source: from Cook’s Country Cookbook: Rediscovering America’s Home Cooking
This was a great recipe and very easy to prepare. The only thing I found it needed was a bit more “zing” as it lacked a bit of flavor. Perhaps I needed to add more salt and pepper or perhaps some oregano since the recipe calls for basil and the two herbs complement each other every well.
It browned up beautifully while it was cooking in the oven; I wish I had taken a picture. Overall a great, easy weeknight meal as long as you had the chicken breasts thawed. Easily a dinner for company as well as the presentation is beautiful.
This was such a fantastic dish. Perfect for summer. I used a slab of mozzarella they sliced at the deli for me and shred it on my box grater, rather than get the sometimes rubbery round mozzarella in plastic. I eliminated the lemon and bought cutlets and pounded them out thinly. I always buy Bell and Evans brand, which are air chilled, and they never get watery when cooked. I then stuffed them and rolled and secured with toothpicks Nestled them fairly tightly together in a dish with the tomatoes and very minimal cheese leaked out. I also put a couple of glugs of the cream in the pan over the tomatoes and thought it added to it and made a bit of a “sauce”. Wonderful recipe, Mel. I’ll be making it all summer when I’m not grilling! Bummed I just noticed it recently!
This is an oldie, Teresa! I’m so happy you came across it and loved it!
I’ve made this a few times now and I’m not sure why I don’t make it more often!
This has been a family favorite for years. I’m making it tonight for my son who’s home from the Navy for just a few days. . I took it to a friend years ago after she had a baby and her husband told me in secrecy that he only wished his wife could cook that good! All the credit goes to the recipe, not me. Do yourself a favor and shred the cheese yourself. It only takes a few minutes and makes the difference. It melts so much better than the pre-shredded kind.
This was AMAZING! I’m kicking myself for not making it before tonight. It was easy and super yummy – and impresive enough that I’m making for an upcoming dinner party! My son had a suggestion of pounding the chicken breast and rolling it – I’m trying that next time. I have to admit, I don’t measure much and the topping I got too salty – it was perfect for me, but not my husband. This is a time where measuring is important if you don’t love salt as much as I do. I think this recipe should be featured again – unfortunately I didn’t find this recipe until today. It deserves more people making it!!