Ingredients
Serves 4
4 large chicken breasts
1 cup fresh breadcrumbs
1/3 cup grated parmesan cheese
1 ½ tablespoons parsley, chopped finely
4 rashers bacon
3 oz butter
1 clove garlic crushed
1 teaspoon Worcestershire sauce
½ teaspoon mustard of your choice
Pesto
100g fresh basil leaves, chopped
100g lightly toasted pine nuts
½ clove garlic, peeled and finely chopped or crushed
Large splash olive oil, or as needed
100g grated parmesan cheese
Pesto Sauce
1 cup of good pesto (see below)
½ cup cream (or chicken stock)
Salt, pepper to season
Method
Chop bacon and pan fry until crisp.
Combine breadcrumbs, parmesan, parsley and cooked bacon.
Melt butter in saucepan with garlic. Add Worcestershire sauce and mustard.
Dip chicken in butter mixture and place in baking dish. Press crumb mixture on top and drizzle with remaining butter mixture.
Bake in oven at 180°C for 25-30minutes or until chicken is just cooked.
Serve with Pesto Sauce.
Pesto Sauce
Mix together ingredients in a saucepan and heat slowly.
Pesto
Blend all the ingredients except the oil in a food processor. Gradually add enough oil to bind the ingredients into a thick sauce.