KEY POINTS:
Serves 4
4 skinless chicken breasts
1 cup fresh breadcrumbs
1/3 cup grated parmesan cheese
1 Tbs chopped parsley
3 rashers bacon
2 cloves garlic
90g butter
1 tsp Worcestershire sauce
1 tsp grain mustard
Basil sauce
1/3 cup olive oil
2 Tbs white wine vinegar
2 cloves garlic
1 cup fresh basil leaves, finely chopped
1/3 cup cream
1 egg yolk
Sea salt and freshly ground black pepper
1 Preheat oven to 180 C. 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. Dip each chicken breast in the butter mixture and place in a shallow baking dish.
3 Press crumbs over each breast and bake for 25 minutes.
4 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. Don't let it boil. Season and serve with the chicken.
