Ingredients
4 large chicken fillets
CRUMB TOPPING
1 cup bread crumbs, fresh
1/3 cup parmesan, grated
1 tbsp parsley, chopped
1/4 lb bacon
3 oz butter
2 garlic cloves
2 tsp worcestershire sauce
1/2 tsp mustard, dry
BASIL SAUCE
1/2 cup oil
1/4 cup white vinegar
1 garlic clove, crushed
1/2 cup cream
1 egg yolk
1 cup basil leaves (fresh), finely choppe, d
Directions
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
Servings: 4 servings
Chicken With Basil Sauce Recipe brought to you by Recipe Ideas
Categories: Australian; Chicken; Poultry; Sauce
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into antiquity, at least as far as early Egypt, and maybe further still. Interesting though that maybe, in the main part, these old recipes were just simple pictorial instructions for meal preparation.
Later on, in The time of the roman empire around 25BC a roman called Apicius created some scripts detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were divided into appetizers, main course and afters, something we still use today. Aspicius also informs us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens such as basil, rue and asafoetida. During the following few hundred years, the powerful and rich competed to offer the best banquets, and consequentially the best chefs and their recipe collections could command a high salary. Even so, it was during the nineteenth century that formal cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, trying out, and recording the recipes that were being prepared for the better households. The arrival of television gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Chicken With Basil Sauce recipe.
