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Chicken Breast with Basil Mayonnaise |
2 cups water
¼ cup dry white wine
1 small chicken stock cube, crumbled
1 bay leaf
2 chicken breast fillets
Basil
Mayonnaise
¼ cup mayonnaise
2 tsps fresh basil, chopped
1 small clove garlic, crushed
2 tsps grated parmesan cheese
1 tsp water
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 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.
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 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.
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Serves 2.
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