Chicken Breast with Basil Mayonnaise
2 cups water
cup dry white wine
1 small chicken stock cube, crumbled
1 bay leaf
2 chicken breast fillets
Basil Mayonnaise
cup mayonnaise
2 tsps fresh basil, chopped
1 small clove garlic, crushed
2 tsps grated parmesan cheese
1 tsp water

1. Combine water, wine, stock cube, and bay leaf in shallow frying pan; add chicken.  If necessary, add extra water to barely cover chicken.  Bring to boil, reduce heat, simmer, uncovered, for about 10 minutes or until chicken is tender.  Do not overcook or chicken will be dry and tough.  Remove chicken from stock, cool chicken to room temperature, cover, refrigerate.

2. Basil Mayonnaise: Combine mayonnaise, basil, garlic, cheese, and water in medium bowl; mix well.

3. Using sharp knife, cut chicken on an angle into neat slices.  Place chicken on serving plates, top with basil mayonnaise, serve with salad vegetables of your choice.

     Serves 2.