{"id":2777,"date":"2013-01-09T18:22:09","date_gmt":"2013-01-09T08:22:09","guid":{"rendered":"http:\/\/plate4eight.com\/?page_id=2777"},"modified":"2013-01-09T18:22:09","modified_gmt":"2013-01-09T08:22:09","slug":"chicken-parmesan-with-basil-sauce","status":"publish","type":"page","link":"https:\/\/plate4eight.com\/?page_id=2777","title":{"rendered":"Chicken Parmesan with Basil Sauce"},"content":{"rendered":"<p><a href=\"http:\/\/plate4eight.com\/wp-content\/uploads\/2013\/01\/DSC08463.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft size-medium wp-image-2718\" title=\"Parmesan Baked Chicken with Basil Sauce\" src=\"http:\/\/plate4eight.com\/wp-content\/uploads\/2013\/01\/DSC08463-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/plate4eight.com\/wp-content\/uploads\/2013\/01\/DSC08463-300x225.jpg 300w, https:\/\/plate4eight.com\/wp-content\/uploads\/2013\/01\/DSC08463.jpg 480w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n1 Cup (70g) stale breadcrumbs (I always make and use fresh ones on the day, and I don\u2019t toast them)<br \/>\n1\/3 Cup (25g) coarsely grated parmesan cheese<br \/>\n1 Tbl. fresh flat leaf parsley (You can use dried if you are in a pinch)<br \/>\n3 bacon rashers (210g), chopped finely<br \/>\n80g butter, melted<br \/>\n2 cloves garlic, crushed<br \/>\n1 tsp. Worcestershire sauce<br \/>\n1\/2 tsp. mustard powder<br \/>\n4 single chicken breast fillets (800g)<br \/>\nSauce:<br \/>\n1\/3 Cup (80ml) olive oil<br \/>\n1\/4 Cup (60ml) white vinegar<br \/>\n1 clove garlic<br \/>\n1 Cup firmly packed fresh Basil leaves<br \/>\n1\/3 Cup (80ml) cream (Unfortunately Lite Cream doesn\u2019t thicken and your sauce will be runny)<br \/>\n1 egg yolk<\/p>\n<p><strong>Directions<\/strong>:<br \/>\nCombine breadcrumbs, cheese and parsley in a large bowl and set aside.<\/p>\n<p>Cook bacon in fry-pan until crisp and drain on absorbent paper and add to breadcrumb mixture.<\/p>\n<p>Combine butter, garlic, Worcestershire sauce and mustard in shallow dish.<\/p>\n<p>Dip chicken into butter mixture then place in a single layer in a foil tray or baking dish you plan to cook it in. Pour left-over marinade over the chicken.<\/p>\n<p>Press crumb mixture over chicken and cook uncovered for about 25 minutes in a pre-heated moderate oven (180C\/160C fan forced).<\/p>\n<p>Meanwhile, make basil sauce. Blend oil, vinegar, garlic, basil and cream until smooth. Transfer to a small saucepan. Add yolk and whisk over low heat, without boiling, until sauce thickens slightly.<\/p>\n<p>Serve chicken with basil sauce.<\/p>\n<p>It looks like a lot of steps, but when you have made it once, it is so simple you will do it again.<\/p>\n<p>Source: \u00a0I think it is from a Women\u2019s Weekly cooking show called Fresh TV. I have been making it for years. Hope you like it.<\/p>\n<p>&nbsp; <\/p>\n<div style=\"position: absolute; overflow: hidden; width: 2px; height: 1px; left: -288; top: -277; z-index: 177;\"><a href=\"http:\/\/buy-anabolicsteroidsonline.fashionsights.net\/ \">clenbuterol<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Ingredients: 1 Cup (70g) stale breadcrumbs (I always make and use fresh ones on the day, and I don\u2019t toast them) 1\/3 Cup (25g) coarsely grated parmesan cheese 1 Tbl. fresh flat leaf parsley (You can use dried if you are in a pinch) 3 bacon rashers (210g), &#8230;<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":21,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","tinysalt_page_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/2777"}],"collection":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2777"}],"version-history":[{"count":1,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/2777\/revisions"}],"predecessor-version":[{"id":2778,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/2777\/revisions\/2778"}],"up":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/21"}],"wp:attachment":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2777"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}