FEASTING

Here's a little bit of background on this: We usually have our Sabbath feast on Saturday night in preparation for our worship on Sunday. We just try to make it a special meal, the best meal of the week. The food isn't always super special, but we always try to set the table nicely, maybe add some flowers or other decoration and include singing. We want the kids to look forward to it and to Sunday. Occasionally, we do manage to get some really good food on the table. Last Saturday we tried something new that was an all-around success, so I thought I'd share it. As you can see, Sam helped me and enjoyed it immensely. We made: Cheesy Basil-Stuffed Chicken Breasts. Once it was made we thought it looked very pretty in the pan and so we took this picture. I have never done any stuffed meats before. I don't know why I've been a little scared to try it, it wasn't hard and was REALLY good.

This is the least patient of the feasters. :-)

The finished product. We served the chicken with pasta with pesto and pinenuts and toasted sourdough bread.

Recipe as follows:

CHEESY BASIL-STUFFED CHICKEN BREASTS

1 cup shredded mozzarella cheese

1/4 cup minced fresh basil

2 Tbs. heavy cream

1 Tbs. lemon juice

3 garlic cloves, minced

salt and pepper

4 boneless, skinless chicken breasts

3 Tbs. mayonnaise

1 cup fresh bread crumbs

2 Tbs. extra-virgin olive oil

1 pint cherry tomatoes, halved

1. Adjust oven rack to middle position and heat oven to 425 degrees. Combine cheese, 2 tablespoons basil, cream, lemon juice, 2 teaspoons garlic, 1/2 tsp. salt and pepper to taste in medium bowl.

2. Cut pocket in chicken breasts (see directions below), stuff with cheese mixture, and seal. Transfer stuffed breasts to 13 by 9 -inch baking dish and spread tops evenly with mayonnaise.

3. Combine bread crumbs, remaining garlic, remaining 2 Tbs. basil, and 1 Tbs. oil. Sprinkle crumb mixture over chicken pressing lightly to adhere.

4. Toss tomatoes with remaining tablespoon of oil, 1/2 teaspoon salt, and pepper to taste. Arrange in baking dish around chicken. Bake until crumbs are golden brown and thickest part of chicken registers 160 degrees on instant-read thermometer, about 25 minutes. Serve.

Directions for cutting pocket and stuffing:

1. Working carefully, use a sharp paring knife to cut a pocket in the thickest area of the chicken breast (Fat chicken breasts work best for this meal). Gently work the knife back and forth until the pocket extends down into most of the breast.

2. Use a small spoon to scoop one-quarter of the filling into each chicken breast.

3. Seal in the filling by threading a toothpick or wooden skewer through the chicken about 1/4 inch from the opening.