Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This recipe comes from Cooking with Herb Scents Cookbook that was given to me years ago. It is labor intensive, but a great dish to be served for a special occasion or for company. Definately a keeper!

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. Lightly grease 12 x 7 x 2-inch casserole.
  3. In a small frying pan cook chopped bacon until crisp.
  4. Drain on paper towel.
  5. In a small bowl, combine bread crumbs, parmesean cheese and parsley.
  6. Add drained bacon to bread crumb mixture.
  7. Set aside.
  8. In a shallow bowl mix vegetable oil with crushed garlic, Worcestershire sauce and mustard.
  9. Whisk to combine.
  10. Dip chicken halves in mixture and coat thoroughly.
  11. Arrange chicken pieces in prepared casserole.
  12. Sprinkle with break crumb mixture.
  13. Bake uncovered for 25- 30 minutes.
  14. While chicken is cooking, make the Basil Sauce.
  15. In a small saucepan combine all sauce ingredients, except the egg yolk.
  16. Simmer over low heat, continue stirring until sauce just begins to bubble.
  17. Place egg yolk in a cup and whisk until frothy.
  18. Stir a tablespoon of the hot sauce into the beaten egg.
  19. Then whisk beaten egg yolk into saucepan.
  20. Stir until mixture is thickened, but DO NOT allow to boil.
  21. Pour hot sauce over the chicken just before serving, or serve in a separate bowl.

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