Garlic Crusted Chicken with Basil Cream Sauce


By Steve “Soup” Campbell



Garlic Crusted Chicken:



4-6 chicken breast halves

˝ cup Italian breadcrumbs

3 cloves garlic, chopped

2 tablespoons melted butter

Salt and pepper to taste

2 tablespoons Dijon mustard




 Combine the breadcrumbs, garlic, butter, salt and pepper. Set aside.


Brush both sides of the chicken with the mustard. Dip the chicken into the breadcrumb mixture to evenly coat. Place in a baking pan and bake at 400 degrees for about 25 minutes, or until cooked through.



Basil Cream Sauce:    




1/4 c. milk

3 tbsp. butter

1/2 tsp. chicken flavored bouillon

1 c. heavy or whipping cream

1/2 c. packed thinly sliced fresh basil leaves

1/2 c. finely sliced green onions

1/4 c. grated Parmesan cheese

1/8 tsp. pepper


In a sauce pan on medium heat melt butter, stir in chicken bouillon and 1/2 cup water. Over medium heat to boil. Stir in heavy or whipping cream. Cook, stirring frequently. Reduce heat to medium, add sliced basil, green onions, grated Parmesan and pepper. Take cooked pasta drained and put on plate. Place chicken breast on pasta. Pour mixture over chicken breast and pasta.