This recipe is a bit of a favourite in my family. It is super easy to make and the crunchy combination of the breadcrumbs and bacon really adds to the dish. Usually I serve this with new potatoes and a green salad.
Ingredients
- 4 chicken breasts, boneless & skinless
- 1 cup fresh breadcrumbs
- 1 tbsp chopped parsley
- 1/3 cup parmesan cheese
- 3 rashers bacon – fried crisply and diced
- 100g butter
- 2 cloves garlic
- 1 tsp Worcester sauce
- 1/2 tsp dry mustard
Garlic Sauce
- 30g butter
- 1 cup chicken stock
- 1/4 cup cream
- 1 tbsp parsley
- 1 clove garlic
- 1/2 cup dry sherry
- 2 tbsp flour
Method
Combine cheese, breadcrumbs, parsley and bacon. Melt butter; add Worcester sauce, garlic and mustard. Mix well.
Dip chicken in butter mixture and place in shallow oven dish. Place breadcrumb mixture over chicken to cover each breast.
Cook at 180 °C for 20-25 minutes (0r until cooked).
To make garlic sauce:
Heat butter, add garlic and cook for 1 minute. Add sherry and stock and simmer until reduced by half. Mix together cream and flour and stir into stock, cook until thick. Add parsley.
Serves 4
Recipe from Collegiate Cooks
