Chicken With Basil Sauce

• 6 chicken breasts, skinned and deboned (I use boneless, skinnless chicken breasts from the market)
• 14 lb bacon, chopped
• 1 cup fresh breadcrumb
• 13 cup grated parmesan cheese
• 1 tablespoon chopped parsley
• 13 cup vegetable oil
• 2 cloves garlic, crushed
• 2 teaspoons Worcestershire sauce
• 12 teaspoon dry mustard
• 12 cup vegetable oil
• 14 cup white wine vinegar
• 1 clove garlic, crushed
• 1 cup lightly packed fresh basil leaf, finely chopped
• 12 cup cream or 12 cup half-and-half
• 1 egg yolk, slightly beaten

1. Preheat oven to 375 degrees F.
2. Lightly grease 12 x 7 x 2-inch casserole.
3. In a small frying pan cook chopped bacon until crisp.
4. Drain on paper towel.
5. In a small bowl, combine bread crumbs, parmesean cheese and parsley.
6. Add drained bacon to bread crumb mixture.
7. Set aside.
8. In a shallow bowl mix vegetable oil with crushed garlic, Worcestershire sauce and mustard.
9. Whisk to combine.
10. Dip chicken halves in mixture and coat thoroughly.
11. Arrange chicken pieces in prepared casserole.
12. Sprinkle with break crumb mixture.
13. Bake uncovered for 25- 30 minutes.
14. While chicken is cooking, make the Basil Sauce.
15. In a small saucepan combine all sauce ingredients, except the egg yolk.
16. Simmer over low heat, continue stirring until sauce just begins to bubble.
17. Place egg yolk in a cup and whisk until frothy.
18. Stir a tablespoon of the hot sauce into the beaten egg.
19. Then whisk beaten egg yolk into saucepan.
20. Stir until mixture is thickened, but DO NOT allow to boil.
21. Pour hot sauce over the chicken just before serving, or serve in a separate bowl.

chicken breasts, bacon, fresh breadcrumb, parmesan cheese, parsley, vegetable oil, garlic, worcestershire sauce, mustard, vegetable oil, white wine vinegar, clove garlic, basil leaf, cream, egg yolk

Taken from www.food.com/recipe/chicken-with-basil-sauce-99886 (may not work)