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Cheesy Basil-Stuffed Chicken Breasts

From

February/March 2006

Cheesy Basil-Stuffed Chicken Breasts

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.

Serves 4

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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