Free Cooking Recipes

Fresh basil is vital for this flavoursome dish and really has no substitute. Accompany with fresh green (string or snap) beans.

SERVES 4
4 chicken joints, skinned
1 cup/50g/2 oz fresh white breadcrumbs
50 g/2 oz bacon, derinded, and chopped
25 g/1 oz Parmesan cheese, freshly grated
15 ml/1 tbsp parsley, chopped
2 cloves garlic, fleecy chopped
2.5 ml/1/2 tsp mustard powder
10 ml/2 tsp Worcestershire sauce
salt and freshly ground black pepper
25 g/1 oz butter
15 ml/1 tbsp olive oil
BASIL SAUCE
1/4 cup/60 ml/4 tbsp olive oil
1/4 cup/60ml/4 tbsp white wine vinegar
1 clove garlic, finely chopped
1 cup/50g/2 oz fresh basil leaves, finely chopped
1/2 cup/125 m1/4 17 oz fromage frais or natural yogurt
5 ml/1 tsp cornflour (cornstarch)
5 ml/1 tsp water
salt and freshly ground black pepper
GARNISH
fresh basil leaves

Directions:

1. Place the chicken joints in a shallow baking dish.
2. In a bowl, mix together the breadcrumbs, bacon, cheese, parsley, garlic and mustard powder. Sprinkle on the Worcestershire sauce and season to taste.
3. Press the crumb mixture on top of each chicken joint. Dot with small pieces of butter and drizzle on the oil.
4. Cook for 35 to 40 minutes or until the chicken is tender. (Cover the joints with foil if they get too brown.)
5. Meanwhile, make the Basil Sauce. Combine the oil, vinegar, garlic and basil leaves in a saucepan. Bring to the boil, then immediately reduce heat to a simmer.
6. Stir in the fromage frais and the cornflour (cornstarch), blended with the water. Stir until heated through and thickened. Season to taste.
7. Transfer the baked chicken to a warm serving plate and pour the sauce over the centre of the joints. Garnish with fresh basil leaves.