Cheesy Basil-Stuffed Chicken Breasts
From Cook's Country
We set out to stuff a chicken breast with a flavorful, easy-to-prepare filling. We first sliced a pocket into the thickest part of the breast, then spooned the filling into the pocket and sealed the breast back up with a skewer. Blending shredded mozzarella with heavy cream yielded a flavor and texture that mimicked expensive fresh mozzarella. We used fresh basil in the filling for the best flavor and coated the stuffed breast with fresh bread crumbs for a crisp counterpoint to the creamy cheese and juicy chicken. We “glued" the crumbs to the chicken breast with mayonnaise, and roasted the stuffed breasts to help limit the mess.
Avoid thin chicken breasts for this recipe—they are difficult to stuff without tearing. Whole-milk block mozzarella will provide the creamiest filling; preshredded or part-skim mozzarella will also work, but the filling will be grainy. To make fresh bread crumbs, process 2 slices of hearty white sandwich bread in the food processor.
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