Friday, August 12, 2011

Basil Overload

The inspiration for tonight's dinner? - the abundance of basil that is growing in my garden.  Maybe it's my Italian roots but I just love basil.  I use it to make homemade vinaigrette, fresh pesto and salads.  I also use it to brighten up the flavor in chicken dishes like this cheesy basil stuffed chicken breast.   

Cheesy Basil Stuffed Chicken Breasts
1 cup mozzarella           
4 boneless chicken breasts
¼ cup fresh basil           
3 Tablespoons mayonnaise
2 Tablespoons heavy cream       
1 cup bread crumbs
3 cloves garlic               
2 Tablespoons olive oil
1 Tablespoon fresh lemon juice   
1 pint cherry tomatoes

Combine cheese, 2 T. basil, cream, lemon juice, 2 cloves garlic, salt and pepper.  Cut pocket in each chicken breast and stuff with cheese mixture.  Transfer breasts to a 9x13 baking pan and spread tops with mayonnaise.  Combine bread crumbs, remaining garlic, remaining basil and 1 T. oil.  Sprinkle crumb mixture over breasts.  Toss tomatoes with 1 T. oil and salt and pepper.  Arrange in baking dish around chicken.  Bake 25 minutes at 425 or until crumbs are golden brown.

Ever have one of those days when you simply don't have time to cook dinner?  Today was one of those days.  I prepped the chicken in the morning and put the breasts in the refrigerator, uncooked.  At dinner time, I put the chicken in the oven and within 25 minutes, dinner was ready. 

Bon Appetit!


  1. Any substitutions for the heavy cream? It's the only ingredient I don't have, and I don't feel like running to the store!

  2. Jenny - Try using 2 Tablespoons of milk in place of the cream. It should work just as well. Let me know how it turns out.

  3. Milk worked just fine! Thanks--we all enjoyed the chicken.