Mad Butcher's Butcher Est. 1971

+09 521 0903

Basil and parmesan chicken

INGREDIENTS

- Chicken:
- 1 cup Breadcrumbs
- fresh
- 4 Chicken breasts
- skinless
- 1/3 cup Parmesan cheese
- grated
- 1 Tbsp Parsley
- chopped
- 3 slices Bacon
- 2 cloves Garlic
- 90 g Butter
- 1 tsp Worcestershire sauce
- 1 tsp Wholegrain mustard
- Basil Sauce:
- 1/3 cup Olive oil
- 2 Tbsp White wine vinegar
- 2 cloves Garlic
- 1 cup Fresh basil
- finely chopped
- 1/3 cup Cream
- 1 to taste Salt & freshly ground pepper
- 1 Egg
- yolk
Serves : 4
Cooking time:

METHOD

  1. Preheat oven to 180C. Combine in a bowl breadcrumbs, cheese and parsley. Fry the bacon until crispy and add.
  2. Melt the butter in a saucepan; add crushed garlic, Worcestershire sauce and mustard.
  3. Dip each chicken breast in the butter mixture and place in a shallow baking dish.
  4. Press crumbs over each breast and bake for 25 minutes.
  5. To make the sauce: combine in saucepan the oil, vinegar, garlic, basil and cream. Stir until heated through, then gently whisk in the yolk until the sauce thickens.
  6. Don’t let it boil. Season and serve with the chicken.

Recipe from eatwell.co.nz

RELATED RECIPES

Baked Lemon Grass and Chilli Chicken

Baked Lemon Grass and Chilli Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Tandoori-spiced chicken drumsticks

Tandoori-spiced chicken drumsticks

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Roast chicken and caramelised alliums

Roast chicken and caramelised alliums

Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...