CHICKEN-BASIL() - CHICKEN WITH BASIL SAUCE

This recipe came originally from \fIThe Australian Women's Weekly Dinner Party Cookbook No. 2\fR, available at an Australian newsagent near you.

INGREDIENTS (Serves 4)

(4 large)

chicken fillets

CRUMB TOPPING

60 g (1 cup)

fresh breadcrumbs

60 g (1/3 cup)

grated parmesan

15 ml (1 Tbsp)

chopped parsley

100 g (¼ lb)

bacon

90 g (3 oz)

butter

(2)

garlic cloves

10 ml (2 tsp)

Worcestershire sauce

2.5 ml (½ tsp)

dry mustard

BASIL SAUCE

125 ml (½ cup)

oil

60 ml (¼ cup)

white vinegar

(1)

garlic clove, crushed

75 g (1 cup)

fresh basil leaves, finely chopped

125 ml (½ cup)

cream

(1)

egg yolk

PROCEDURE CHICKEN

(1)

Preheat oven to 190°C .

(2)

Combine breadcrumbs, cheese and parsley. Saut\z\(aae chopped bacon and drain on absorbent paper. Add the bacon to the breadcrumb mix. This is the crumb topping for the chicken.

(3)

In a pan, melt the butter, then add the crushed garlic, Worcestershire sauce and mustard. Mix and heat through.

(4)

Coat the chicken fillets with the butter mixture by dipping them in the saucepan. Arrange in a shallow, ovenproof dish. Press the breadcrumb mixture on top of the chicken pieces to provide a crumb topping.

(5)

Bake uncovered for 20 to 25 minutes.

(6)

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.

NOTES

The finer the ingredients in the topping the better will be its effect.

RATING