Chicken with Basil and Cream Sauce

This recipe card references but the link takes you to Gerber and I can't find any recipes like it really so whatever...I guess the credit goes to me! ;) This was tasty, although unlike the picture on my recipe card, the chicken isn't crispy. If you like that (which Dan suggested for next time I make this) then maybe if you bake it longer or at a higher temp? Not sure, let me know if you go that route and what ends up working.

Chicken with Basil and Cream Sauce

1/4 c. fine dry bread crumbs (I just used regular)
3 tsp. fresh basil or 3/4 tsp. dried basil, crushed, divided
1/8 tsp. black pepper
1/8 tsp. paprika
1 Tbsp. melted butter or margarine
4 (about 1.25 lbs. total) boneless, skinless chicken breast halves
2/3 c. (5 fl. oz. can) evaporated milk (fat free is listed in the recipe)
2 tsp. all-purpose flour
3/4 tsp. reduced sodium chicken flavor instant bouillon (I just used 1 cube)

Preheat oven to 400 F.

Combine bread crumbs, 2 tsp. fresh basil or 1/2 tsp. dried basil, pepper, and paprika in small bowl.
Add butter; toss to coat.
Arrange chicken in 2 qt rectangular baking dish.
Sprinkle chicken with crumb mixture, pressing onto chicken to coat.
Bake for 20-25 min or until chicken is no longer pink in center. 

Meanwhile, combine evaporated milk, flour, and bouillon in small saucepan; stir well.
Cook over med-high heat, stirring frequently, until thickened and bubbly.
Cook and stir for 1 min more.
Stir in remaining basil.
Serve over chicken.

Makes 4 servings.

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