Cheesy Basil Stuffed Chicken Breasts

If you are looking for a gourmet restaurant-tasting recipe, this one is amazing! I made it with mashed potatoes, and it really tasted like something from a nice restaurant! Kim took pictures of it, but I have waited long enough to post it!! I will add the pics when I can!

Cheesy Basil-Stuffed Chicken Breasts
(From the Cook's Country Cookbook)
Serves 4

1 cup shredded mozzarella cheese
¼ cup chopped fresh basil
2 tbsp heavy cream
1 tbsp fresh lemon juice
3 garlic cloves, minced
salt and pepper
4 boneless, skinless chicken breasts (about ½ lb, trimmed)
3 tbsp mayonnaise
2 slices hearty white sandwich bread, torn into large pieces and pulsed in a food processor to coarse
crumbs
2 tbsp extra-virgin olive oil
1 pint cherry tomatoes, halved

1.Adjust an oven rack to the middle position and heat the oven to 425 degrees. Combine the cheese, 2 tbsp of the basil, the cream, lemon juice, 2 tsp of the garlic, ½ tsp salt, and pepper to taste in a medium bowl.
2.Cut a pocket in each chicken breast, stuff with the cheese mixture, and seal. Transfer the stuffed breasts into a 13 x 9 in baking dish and spread the tops evenly with the mayonnaise.
3.Combine the bread crumbs, remaining 2 tbsp basil, remaining tsp garlic, and 1 tbsp oil. Sprinkle the crumb mixture over the chicken, pressing lightly to adhere.
4.Toss the tomatoes with the remaining 1 tbsp oil, ½ tsp salt, and pepper to taste. Arrange in the baking dish around the chicken. Bake until the crumbs are golden brown and the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 25 mins. Serve.

Stuffing the chicken breasts:
1.Working carefully, use a sharp paring knife to cut a pocket in the thickest area of the chicken breast. Gently work the knife back and forth until the pocket extends down into most of the breast.
2.Use a small spoon to scoop ¼ of the filling into each chicken breast. Seal in the filling by threading a toothpick or wooden skewer through the chicken about ¼ from the opening.