Instructions: Chop bacon finely, saute in pan until crisp. Drain on paper towel. Pound chicken fillets thin. Combine bacon, breadcrumbs, zest, juice, crushed garlic and soft butter. Place in center of each fillet, fold over, pound edges together lightly, toss in flour.

Heat extra butter in pan, add chicken, brown quickly on both sides. Place in oven dish and bake covered in moderate oven for 10 minutes.

Turn over and cook for a further 10 minutes.

Basil Sauce:
Put egg yolks into a blender; blend while slowly adding melted butter. Pour in chicken stock, cream and basil, blend until smooth.

Heat without boiling. Pour over fillets to serve.

This can be prepared the day before, and then baked just before serving. The sauce is best made just before serving.

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