Chicken With Basil Sauce

4 lg Chicken fillets

Crumb Topping
1 c Bread crumbs, fresh
1/3 c Parmesan, grated
1 tb Parsley, chopped
1/4 lb Bacon
3 oz Butter
2 Garlic cloves
2 ts Worcestershire sauce
1/2 ts Mustard, dry

Basil Sauce
1/2 c Oil
1/4 c White vinegar
1 Garlic clove, crushed
1/2 c Cream
1 Egg yolk
1 c Basil leaves (fresh), finely chopped

Preheat oven to 375 degrees F. Combine bread crumbs, cheese and parsley. Saute chopped bacon and drain on absorbent paper. Add the bacon to the bread crumb mix. This is the crumb topping for the chicken.

In a pan, melt the butter, then add the crushed garlic, Worcestershire sauce and mustard. Mix and heat through. Coat the chicken fillets with the butter mixture by dipping them in the saucepan. Arrange in a shallow, ovenproof dish. Press the bread crumb mixture on top of the chicken pieces to provide a crumb topping. Bake uncovered for 20 to 25 minutes.

While the chicken cooks, make the basil sauce: in a saucepan combine all sauce ingredients except the egg yolk. Stir until heated and then add the egg yolk, stirring until thickened. Do not boil. Pour the hot sauce over the chicken pieces just before serving.

Chicken With Basil Sauce printer friendly version located here.
Click Back to return.