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!
- 6 chicken breasts, skinned and deboned (I use boneless, skinnless chicken breasts from the market)
- 1⁄4 lb bacon, chopped
- 1 cup fresh breadcrumb
- 1⁄3 cup grated parmesan cheese
- 1 tablespoon chopped parsley
- 1⁄3 cup vegetable oil
- 2 cloves garlic, crushed
- 2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon dry mustard
- 1⁄2 cup vegetable oil
- 1⁄4 cup white wine vinegar
- 1 clove garlic, crushed
- 1 cup lightly packed fresh basil leaf, finely chopped
- 1⁄2 cup cream or 1⁄2 cup half-and-half
- 1 egg yolk, slightly beaten
- Preheat oven to 375 degrees F.
- Lightly grease 12 x 7 x 2-inch casserole.
- In a small frying pan cook chopped bacon until crisp.
- Drain on paper towel.
- In a small bowl, combine bread crumbs, parmesean cheese and parsley.
- Add drained bacon to bread crumb mixture.
- Set aside.
- In a shallow bowl mix vegetable oil with crushed garlic, Worcestershire sauce and mustard.
- Whisk to combine.
- Dip chicken halves in mixture and coat thoroughly.
- Arrange chicken pieces in prepared casserole.
- Sprinkle with break crumb mixture.
- Bake uncovered for 25- 30 minutes.
- While chicken is cooking, make the Basil Sauce.
- In a small saucepan combine all sauce ingredients, except the egg yolk.
- Simmer over low heat, continue stirring until sauce just begins to bubble.
- Place egg yolk in a cup and whisk until frothy.
- Stir a tablespoon of the hot sauce into the beaten egg.
- Then whisk beaten egg yolk into saucepan.
- Stir until mixture is thickened, but DO NOT allow to boil.
- Pour hot sauce over the chicken just before serving, or serve in a separate bowl.