Basil and parmesan chicken

Chicken

1 cup	Breadcrumbs, fresh
4	Chicken breasts, skinless (Main)
⅓ 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

⅓ cup	Olive oil
2 Tbsp	White wine vinegar
2 cloves	Garlic
1 cup	Fresh basil, finely chopped (Main)
⅓ cup	Cream
1 to taste	Salt & freshly ground pepper
1	Egg, yolk

Directions

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.