Monticello Vineyards Basil Stuffed Chicken Breasts

6 slices bacon
2 cups coarsely chopped basil
1 small garlic clove    
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh lemon juice
salt
4 skinless, boneless chicken breasts halves, halved diagonally
freshly ground pepper
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup fine bread crumbs
2 tablespoons unsalted butter, in two parts
2 tablespoons pure olive oil, in two parts

In a large skillet, cook the bacon over moderate heat until crisp, drain and coarsely chop. In a food processor, puree the bacon, basil and garlic to a paste. With the machine on, add the olive oil in a thin stream. Transfer to a bowl. Stir in the lemon juice and salt to taste.

Make a 1 inch horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of stuffing mixture into each pocket and press gently to close. Season both sides with salt and pepper.
Put the flour, eggs and bread crumbs into separate shallow bowls. Lightly flour the breasts, then dip in eggs and then coat with breadcrumbs.

In a large skillet, melt 1 tablespoon butter and 1 tablespoon oil, add half of the chicken and cook over moderately high heat until browned and cooked through, about 3 minutes for each side. Remove and keep warm. Repeat with remaining butter, oil and chicken. Thickly slice the chicken and serve over jasmine rice and a glass or two of the Monticello Vineyards Estate Grown Chardonnay.

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