1 cup shredded whole-milk mozzarella cheese
1/4 cup minced fresh basil
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
3 garlic cloves, minced
4 boneless, skinless chicken breasts (6 to 8 ounces each)
3 tablespoons mayonnaise
1 cup fresh breadcrumbs
2 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved (or use the equivalent amount of CSA tomatoes: cut in half, drain excess juices, and then cut into chunks)
Adjust oven rack to middle position and preheat to 425 degrees F.
In a medium bowl, combine cheese, 2 tablespoons basil, cream, lemon juice, 2 teaspoons minced garlic, 1/2 teaspoon salt, and pepper to taste. Cut a pocket in chicken breasts, stuff with cheese mixture and seal with a wooden skewer or toothpicks. Place in a 13 x 9-inch baking dish and spread tops evenly with mayonnaise.
Combine breadcrumbs, remaining garlic remaining 2 tablespoons basil, and 1 teaspoon 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 tomatoes in baking dish around chicken. Bake until crumbs are golden brown and thickest part of chicken registers 160 degrees F. on instant-read thermometer, about 25 minutes.
Serves 4.
From “Cook’s Country,” date unknown.
