1 cup shredded mozzerella cheese (I used shredded mexican 2% cheese because it's what I had in the fridge)
2 T heavy cream (I used fat free half and half since I had it leftover in the fridge and refuse to use heavy cream in any recipe)
1 T lemon juice
3 garlic cloves, minced
4 boneless, skinless chicken breasts (I only had 3 so I stuffed 'em full)
3 T mayo (I always use fat free)
1 cup plain bread crumbs
2 T olive oil
1 pint cherry tomatoes (I cut up 2 small tomatoes since I didn't have any cherry tomatoes)
I know this seems like a lot of ingredients, but the only thing I didn't have laying around was the mozzerella, and my substitution worked just fine! Preheat the oven to 425 degrees. In a medium bowl, combine the shredded cheese, minced basil, cream, lemon juice, and minced garlic.
In your mixing bowl (I used the same one I used for the stuffing mixture so I had less dishes at the end), combine the bread crumbs, 1 T olive oil, and salt and pepper to taste. Sprinkle crumb mixture over chicken, pressing lightly to adhere. Toss tomatoes with remaining T of olive oil, 1/2 t salt and 1/2 t pepper and arrange them in the baking dish on top and surrounding the chicken cutlets.
Bake until the crumbs are golden brown and chickn is cooked through (internal temp of 160 if using a thermometer) which took me about 25 minutes.
After you stop drooling from looking at your plate and smelling all the flavors, dig on in! Doesn't look so pretty but sure did taste beautiful :)