Serves: 2
2 cups water
1/4 cup dry white wine
1 small chicken bouillon cube , crumbled
1 bay leaf
2 pieces chicken breast fillets
Basil Mayonnaise:
1/4 cup mayonnaise
2 teaspoons chopped fresh basil
1 clove garlic, crushed
2 teaspoons grated Parmesan cheese
1 teaspoon water
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.
Basil Mayonnaise:
Combine mayonnaise, basil, garlic, cheese and water in medium bowl; mix well.
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.