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This recipe epitomized my new motto for dinner….
“When in doubt, smother with cheese and bacon!”
There’s really not much to say about Parmesan Crusted Chicken with Bacon except….YUM!
Here’s the Recipe:
Printable version below
- 1/2 tsp salt
- 1-1 1/2 cups shredded Asiago cheese – for melting on top
- 3-4 slices bacon – cooked and crumbled (can leave slightly under-done, it will finish cooking under broiler)
- 1 egg beaten
- 1 tablespoon water
- Oil for frying – about 1/2 – 3/4 cup depending on size of skillet
- 4 boneless skinless chicken breasts – about 4-5 oz each
- 1 cup grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp pepper
Preheat oven to 350 degrees
In a small shallow bowl, mix egg and water
In another shallow bowl, mix Parmesan cheese, pepper, salt and garlic
Heat oil over medium-high heat
Dip each chicken breast first in egg mixture then in cheese
*Note: If oil isn’t hot enough your crust may stick to the bottom of the pan and you’ll lose it all*
Fry in hot oil until crust is golden brown
Prepare a baking pan by covering with foil and placing wire rack on top
Place chicken on rack and bake about 20 minutes or until juices run clear
Time will depend on thickness of chicken
Remove from oven and turn oven to broil
Top each piece of chicken with Asiago cheese and bacon and place under broiler to melt cheese
Update: Over the past few months the most frequently asked question has been, “Can I bake it instead of frying?” I haven’t done that myself so I don’t know how crispy the crust turns out. I have had a few comments from those who have tried baking and said it was great. I’d love to hear about any adjustments you make and how it turns out.
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Many have asked about the carbs and calorie count of this dish. Another recipe site featuring this recipe calculated them and I’m passing along the information. Again, I did not calculate these number.
- Carbs…………….. 0.9
- Fat………………… 22.7
- Protein ………….. 48.7