Recipe - Chickinadici Ala Nica Basil Sausa Con Fromage

4 Chicken breasts, boneless
2 cup Milk
One half cup Butter
1 pt Cream, heavy
One fourth cup Sherry
1 cn Stock
3 tablespoon Cornstarch
1/3 cup Basil leaves
1 teaspoon Black pepper
Three fourths cup Romano, grated
Three fourths cup Parmesan, grated
2 cup Bread crumbs
1 teaspoon Garlic powder
2 teaspoon Onion powder

Halve breasts. Marinate breast pieces in milk for 1 hour.

Melt butter in 2qt saucepan on medium heat. On low heat, add heavy cream
and sherry. Shake broth with cornstarch and add. Add basil and black
pepper. Slowly add cheese and stir. When sauce is a magnificent oneness,
thick, rich and aromatic, turn off heat and let it age for at least 15
minutes.

Preheat oven to 400. Grease cookie sheet [olive oil is good]. Mix seasoned
bread crumbs, garlic powder, and onion powder in bowl. Roll milksoaked
breast pieces in seasoned bread crumbs. Sit breasts on greased cookie sheet
for a couple minutes. Bake for 1012 minutes. Two minutes before done,
remove breast and spoon on sauce.

Remove breasts and serve immediately on ornate Venetian gold leaf platter,
with longstemmed parsley and spring onion garnish. Serve sauce in hand
painted tureen from Torino.

Source: A World famous recipe handed down from the Borgia Popes to ~Johnc.
It won 47 prizes in Paris, France for culinary exuberance.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook echo