Chicken Parmesan with Basil

 Serves 4

Ingredients:

4 chicken breast fillets (if large slice in two)
1 cup fresh breadcrumbs

½ cup of grated parmesan

1 tbsp chopped parsley

4 rashers bacon

90g butter

1 clove garlic, crushed

1 tsp Worcestershire sauce

1 tsp mustard

Basil sauce

 ⅓ cup olive oil

¼ cup white wine vinegar

1 clove garlic, crushed

1 cup basil leaves, chopped

⅓ cup creme fraiche

1 egg yolk

                                                                 salt and pepper

Chop bacon and fry until crisp, then drain on kitchen paper. Mix breadcrumbs, cheese and parsley in a bowl. 

Once cool, add bacon to breadcrumb mix.  

Melt butter in saucepan and add garlic, Worcestershire sauce and mustard.  Mix well. Remove from heat.

Dip chicken fillets in butter mixture then place in ovenproof dish.

Press crumb mixture over top of each fillet. (At this point you can keep in fridge for a few hours till ready to cook). 

Bake, uncovered, in moderate oven (180º) for 20-25 mins.

For basil sauce: Combine oil, vinegar, garlic, basil leaves and creme fraiche and stir to heat through.

Add egg yolk and stir over low heat until sauce thickens.  Don't let it boil!

Season with S + P.

Serve chicken fillets and pour sauce over.