Parmesan Crusted Chicken 019

Parmesan Crusted Chicken with Bacon

 
Parmesan Crusted Chicken 019

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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

Parmesan Crusted Chicken 001

In a small shallow bowl, mix egg and water

In another shallow bowl, mix Parmesan cheese, pepper, salt and garlic

Heat oil over high heat

Dip each chicken breast first in egg mixture then in cheese

Parmesan Crusted Chicken 005

*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

parmesan crusted chicken025

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. 

  • Calories………….413
  • Carbs…………….. 0.9
  • Fat………………… 22.7
  • Protein …………..  48.7

Parmesan Crusted Chicken with Bacon

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Parmesan Crusted Chicken with Bacon
Write a review
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. Oil for frying - about 1/2 - 3/4 cup
  2. 4 boneless skinless chicken breasts - about 4-5 oz each
  3. 3/4 cup Parmesan cheese
  4. 1/4 tsp garlic powder
  5. 1/4 tsp pepper
  6. 1/2 tsp salt
  7. 1-1 1/2 cups shredded Asiago cheese
  8. 3-4 slices bacon - cooked and crumbed (can leave slightly under-done, it will finish cooking under broiler)
  9. 1 egg beaten
  10. 1 tablespoon water
Instructions
  1. Preheat oven to 350 degrees
  2. In a small shallow bowl, mix egg and water
  3. In another shallow bowl, mix Parmesan cheese, pepper salt and garlic
  4. Heat oil over medium high heat
  5. Dip each chicken breast first in egg mixture then in cheese
  6. Fry in hot oil until crust is golden brown
  7. Prepare a baking pan by covering with foil and placing wire rack on top
  8. Place chicken on rack and bake about 20 minutes or until juices run clear
  9. Time will depend on thickness of chicken
  10. Remove from oven and turn oven to broil
  11. Top each piece of chicken with Asiago cheese and bacon and place under broiler to melt cheese
Notes
  1. Cook time will vary depending on thickness of chicken. To shorten time, pound chicken thin and fry until done, without baking.
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Details

Cooking Time:   40
Recipes Makes:   5
Calories:   413
Carbs:   0.9
Fat:   22.7
Protein:   48.7

 

 

 

 

 

 

 

 

167 Responses

  1. Made this two nights ago exactly as instructed and it was delicious! My boyfriend and I are on low carb diets and this recipe is a fantastic addition to that meal plan. I made a short post in my blog but didn’t add recipe details, I just posted this link to it. Thank you for sharing a great recipe!

    1. Danita

      It will depend on the size and thickness of your chicken but I would say about 30 minutes. If they are small and thin, check after about 20. If they are extra large it will take a while, I’d recommend cutting them in half before you start. If you give it a try I’d love to hear how they turned out and how long they took. Thanks so much for stopping by and have a great week!

    1. Danita

      Thanks Charles for trying the recipe and for taking the time to come by and let me know! So glad you enjoyed it. Lots of people ask about doing it in the oven, good to know it works. Haved a blessed day!

    1. Danita

      I love it! That’s exactly how this recipe was “born”. I didn’t have many of the things I needed for a recipe I wanted to make so this is what I came up with. Glad you enjoyed it! Thanks for stopping by to let me know. I love hearing a recipe turned out well for someone else.

    1. Danita

      Yes, a regular pan will work just fine. I’ve had some people say they used a glass 9×13 others a metal pan. I do recommend lining the metal pans with foil, just for easier clean up.

      Thanks so much for stopping by!

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