This recipe looks elaborate but in reality it’s quite simple to make. You can even prepare the chicken the day before and just cook it on the day to save time. The basil sauce however, is best made before serving.
I am sure once you try it, you’ll love it and it will become a family favourite.
Cook finely chopped bacon until crisp. Drain on absorbent paper. Gently pound chicken fillets thinly. In a bowl combine crisp bacon, lemon juice, gluten free breadcrumbs, crushed garlic and the dairy free butter. Mix well. In the centre of each chicken fillet, place the breadcrumb mixture, fold over and pound the edges together. For extra security place a toothpick to hold in place. Now toss them in the flour. Place the extra dairy free butter in a pan, and brown the chicken on both sides and continue to cook slowly, turning occasionally. For the Basil Sauce, Melt the dairy free butter and cool. Place the egg yolks in a blender and gradually add the cooled melted butter whilst blending. Add the dairy free cream, chicken stock and the basil leaves, blend on low until smooth. Transfer to a saucepan and heat through. Do not boil.CHICKEN WITH BASIL SAUCE
Ingredients
Instructions
