Preparation time: 30 minutes; Cooking time: 25 minutes
4 Chicken fillets
CRUMB TOPPING
1 cup Bread crumbs,
Fresh 1/3 cup 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 cup Oil
1/4 cup White vinegar
1 Garlic clove, crushed
1/2 cup Cream
1 Egg yolk
1 cup Basil leaves (fresh), finely chopped
Preheat oven to 375 degrees Fahrenheit. Combine bread crumbs, cheese and parsley. Saute chopped bacon and drain on absorbent paper. Add the bacon to the bread crumb mix.
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 and 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.
Enjoy!
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