Chicken parmesan with basil sauce

Another yummy and very easy dinner dish which you can make in about five minutes. It also delicious sliced and eaten cold the next day. I do cheat a little in this recipe by using bottled pesto but believe me the sauce really works with it combined with the vinegar and cream so its one short cut that I am willing to take!

Ingredients

2 chicken breasts (you can freeze or keep the other to cook next day)

1 cup of breadcrumbs

1 jar of green pesto sauce

1 handful of flat leaf parsley chopped

Some Dijon mustard for spreading on the chicken breasts

½ cup of parmesan cheese finely grated

2 tbsp white wine vinegar

½ cup of cream

Method

Preheat the oven to Gas Mark 5, 375 F 190 C. Take the chicken breasts and spread with the Dijon mustard just to thinly cover each breast, this basically acts like a glue for the breadcrumbs to stick but also gives a lovely flavour. Now in a mixing bowl mix the breadcrumbs, parmesan and parsley and season well with salt and pepper. Place the chicken on a greased basking tray and spoon the breadcrumb mixture over each chicken breast covering the breast generously and all over so there are no gaps of chicken. Now place in the preheated oven and bake for about 25-30 mins until chicken is full cooked the through. Keep warm.

For the sauce mix the jar of pesto with the vinegar and cream and heat gently until combined and gently simmering, check the seasoning. To serve slice the chicken into three slices and display on the plate, pour over the basil sauce. Serve with new potatoes or rice.