2 whole lg. skinless chicken breasts
1/4 c. milk
1/4 c seasoned dried bread crumbs
3 tbsp. butter
1/2 tsp. chicken flavored bouillon
1 c. heavy or whipping cream
4 oz. jar pimentos, sliced 1/4 inch thick
1/2 c. packed thinly sliced fresh basil leaves
1/4 c. grated Parmesan cheese
1/8 tsp. pepper
Fresh basil sprigs for garnish

30 minutes before serving: Cut chicken breasts in half. Pour milk into pie plate. Place bread crumbs on waxed paper. Dip chicken in milk then bread crumbs to coat. In a skillet over medium heat with butter, cook chicken until tender on both sides. Arrange chicken on a warmer plate to keep warm. In same skillet, stir in chicken bouillon and 1/2 cup water, over medium heat to boil. Stir in heavy or whipping cream; add pimentos. Heat to boil. Cook, stirring frequently. Reduce heat to medium, add sliced basil, grated Parmesan and pepper. Pour mixture over chicken breast. Garnish with fresh basil sprigs.