Cheesy Basil Stuffed Chicken Breasts

So this recipe comes from a great food blog called Mels Kitchen Cafe.  I have made this twice now for my family and it is a big hit.  It is super yummy (maybe not the lowest calorie) but a keeper.  I will post the recipe here and also add a link at the bottom to the recipe on her blog.  She has a picture there of it finished as well.  Hope you all enjoy.

*Note: the chicken breasts called for in this recipe need to be on the thicker side because a pocket is cut into the thickest part of the chicken breasts (similar to this recipe) and the delicious cheese-basil filling is stuffed inside. Thinner chicken breasts won’t work well for that crucial step.

*Serves 4 (more, if you can cut the chicken in half after baking to serve kids)

INGREDIENTS:
1 cup shredded mozzarella cheese
1/4 cup minced fresh basil, divided
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
3 garlic cloves, minced
Salt and pepper
4 boneless, skinless chicken breasts (see note)
3 tablespoons mayonnaise, lowfat or regular
1 cup fresh bread crumbs
2 tablespoons olive oil
1 pint cherry tomatoes, halved

DIRECTIONS:
Adjust oven rack to middle position and heat oven to 425 degrees F. In a medium bowl, combine the shredded cheese, 2 tablespoons of the minced basil, cream, lemon juice, 2 teaspoons minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cut a pocket in chicken breasts (like in this recipe), stuff with cheese mixture and seal, using a toothpick to help close the slit, if necessary. Transfer the stuffed breasts to 13 by 9 inch baking dish and spread tops evenly with mayonnaise.

In a medium bowl, combine the bread crumbs, remaining garlic, remaining fresh basil, and one tablespoon olive 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 the tomatoes in the baking dish in and around the chicken. Bake until the crumbs are golden brown and the chicken is cooked through (registering 160 degrees on an instant-read thermometer) about 25 minutes. Serve immediately.

Here is a link to her blog, everything I have made from it has been delicious.  Mel's Kitchen Cafe