Name: Chicken parmesan with basil sauce
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup (70g) stale breadcrumbs; 1/3 cup (25g) parmesan, coarsely grated; 1 tablespoon fresh flat-leaf parsley, finely chopped; 3 (210g) bacon rashers, chopped finely; 80 gram butter, melted; 2 clove garlic, crushed; 1 teaspoon worcestershire sauce; 1/2 teaspoon mustard powder; 4 (800g) single chicken breast fillets; Basil sauce; 1/3 cup (80ml) olive oil; 1/4 cup (60ml) white vinegar; 1 clove garlic; 1 cup fresh basil leaves, firmly packed; 1/3 cup (80ml) cream; 1 egg yolk

Ingredients

1 cup (70g) stale breadcrumbs

1/3 cup (25g) parmesan, coarsely grated

1 tablespoon fresh flat-leaf parsley, finely chopped

3 (210g) bacon rashers, chopped finely

80 gram butter, melted

2 clove garlic, crushed

1 teaspoon worcestershire sauce

1/2 teaspoon mustard powder

4 (800g) single chicken breast fillets

Basil sauce

1/3 cup (80ml) olive oil

1/4 cup (60ml) white vinegar

1 clove garlic

1 cup fresh basil leaves, firmly packed

1/3 cup (80ml) cream

1 egg yolk

Method

1.Preheat oven to moderate 180°C (160°C fan-forced).

2.Combine breadcrumbs, cheese and parsley in large bowl.

3.Cook bacon in large non-stick frying pan until crisp, drain on absorbent paper. Add bacon to breadcrumb mixture.

4.Combine butter, garlic, sauce and mustard in shallow dish.

5.Dip chicken into butter mixture, place chicken, in single layer, in shallow ovenproof dish. Press crumb mixture on top of chicken.

6.Cook, uncovered, about 25 minutes or until chicken is cooked through.

7.Meanwhile, make basil sauce. Blend oil, vinegar, garlic, basil and cream until smooth. Pour sauce into small saucepan, add egg yolk, whisk over low heat, without boiling, until sauce thickens slightly.

8.Serve chicken with basil sauce, and a green salad, if desired.

An uncomplicated recipe that can be prepared as an everyday meal, or a `glam’ one for special occasions.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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