Chicken Breasts With Basil Mayonnaise
|Water||2 Cup (32 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chicken stock cube||1 Small, crumbled|
|Chicken breast fillets||2|
|For basil mayonnaise|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Chopped fresh basil||2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed (Small Clove)|
|Grated parmesan cheese||2 Teaspoon|
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 over-cook 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.