Mad Butcher's Butcher Est. 1971

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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

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