Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Chicken fillets

-----------------------CRUMB TOPPING----------------------------
1 c Bread crumbs, fresh
1/3 c Parmesan, grated
1 tb Parsley, chopped
1/4 lb Bacon
3 oz Butter
2 Garlic cloves
2 ts Worcestershire sauce
1/2 ts Mustard, dry

------------------------BASIL SAUCE-----------------------------
1/2 c Oil
1/4 c White vinegar
1 Garlic clove, crushed
1/2 c Cream
1 Egg yolk
1 c Basil leaves (fresh),
-finely chopped

Preheat oven to 375 degrees F. Combine bread crumbs, cheese and
parsley. Saute chopped bacon and drain on absorbent paper. Add the
bacon to the bread crumb mix. This is the crumb topping for the
chicken.

In a pan, melt the butter, then add the crushed garlic, Worcestershire
sauce and mustard. Mix and heat through. Coat the chicken fillets
with the butter mixture by dipping them in the saucepan. Arrange in a
shallow, ovenproof dish. Press the bread crumb mixture on top of the
chicken pieces to provide a crumb topping. Bake uncovered for 20 to
25 minutes.

While the chicken cooks, make the basil sauce: in a saucepan combine
all sauce ingredients except the egg yolk. Stir until heated and then
add the egg yolk, stirring until thickened. Do not boil. Pour the hot
sauce over the chicken pieces just before serving.

NOTES:

* Oven-baked chicken pieces with basil sauce -- This recipe came
originally from "The Australian Women's Weekly Dinner Party Cookbook
No. 2," available at an Australian news agent near you.

* The sauce sounds unusual but tastes great. The fresh basil gives
it a good green colour. Serve with green, vegetables, such as beans
and snow peas, or a leafy green salad for a colour-coordinated dinner.

* The finer the ingredients in the topping the better will be its
effect.

: Difficulty: moderate.
: Time: 30 minutes preparation, 25 minutes cooking.
: Precision: approximate measurement OK.

: Alex Patison
: Pyramid Technology Australia, Sydney.
: alex#pta.oz pyramid!pyrcorp!pta!alex

: Copyright (C) 1986 USENET Community Trust

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