Cheesy Basil- Stuffed Chicken Breasts

Doesn't this sound yummy?? Think I'll make it for supper tonite...

Cheesy Basil-Stuffed Chicken Breasts
4 ounces whole-milk mozzarella cheese, shredded
1/4 cup fresh basil, minced
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
3 garlic cloves, minced
salt and pepper
4 boneless skinless chicken breasts (6-8 oz each)
3 tablespoons mayonnaise
1 slice high quality sandwich bread, torn into quarters
2 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved
toothpick or wooden skewer

Adjust oven rack to the middle position and heat the oven to 425 degrees.

Combine the cheese, 2 Tbls. basil, cream, lemon juice, 2 teaspoons garlic, 1/2 tsp salt, and pepper to taste in a medium bowl.

Pat the chicken dry with paper towels and cut off any fat. Cut a horizontal pocket in the thickest part of the chicken breast and gently work the knife back and forth until the pocket extends down into most of the breast.
Scoop one-quarter of the filling into each breast. Seal the opening by threading a toothpick or wooden skewer through the chicken about ¼- inch from the opening.

Transfer the stuffed breasts to a 13 by 9-inch baking dish and spread evenly with mayonnaise.

Pulse the bread in a food processor to coarse crumbs, about 8 pulses. Toss the breadcrumbs with 1 teaspoon garlic, 2 Tbls. basil, and 1 Tbls. EVOO. Sprinkle the crumb mixture over the chicken, pressing lightly to adhere.

Toss the tomatoes with 1 Tbls. EVOO, 1/2 teaspoons 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, about 25 minutes.