Chicken Parmesan with Basil Sauce

• 1 cup (70g) breadcrumbs
• 1/3 cup (25g) coarsely grated parmesan
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 3 bacon rashers (210g), chopped finely
• 80g butter, melted
• 2 cloves garlic, crushed
• 1 teaspoon Worcestershire sauce
• ½ teaspoon mustard powder
• 4 single chicken breast fillets (800g)
• 1/3 cup (80ml) olive oil
• ¼ cup (60ml) white vinegar
• 1 clove garlic
• 1 cup firmly packed fresh basil leaves
• 1/3 cup (80ml) cream
• 1 egg yolk

Preheat oven to moderate (180°C/160°C fan-forced).Combine breadcrumbs, cheese and parsley in large bowl. Set aside.

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

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

Dip chicken into butter mixture then place, in a single layer, in shallow ovenproof dish. Press crumb mixture on top of chicken (Use all the mixture and completely cover!).

Cook chicken uncovered (about 25 minutes) until cooked through.

Meanwhile, make basil sauce. Blend oil, vinegar, garlic, basil and cream until smooth. Transfer to a small saucepan. Add yolk and whisk over low heat, without boiling, until sauce thickens slightly (will take a good 10 mins of stirring to thicken).

Serve chicken with basil sauce poured over the top – delicious!