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 medium-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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173 Responses

  1. melindatodd

    The top instructions say to heat the oil on high. I knew better and yet followed the instructions. I hope our dinner turns out. Much further down the page and past a ton of other recipe images, I see instructions that say medium high heat. I’d fix the top so folks like myself don’t ruin their food, most of us don’t scroll that far down to read a second set of instructions. Sigh

  2. Lady D.

    I made this tonight for my husband. I didn’t have Asiago cheese so I used extra sharp white cheddar. OMG. It was delicious. My hubby loved it. Said he would buy it out. This is a keeper. Thanks.

    1. Danita

      So glad you enjoyed it! Yes, I’ve had many people tell me they used a different cheese and it was still delicious. I love a good “flexible” recipe. Thanks for stopping by and taking the time to leave a comment. Have a blessed day!

  3. Thank you so much for linking at #overthemoon! I look forward to seeing what you share every week. Please come back for #WonderfulWednesday or #ThursdayFavoriteThings. Don’t forget to comment your link #’s so I can be sure to visit and you get a chance to be featured! Pinned and shared.

    1. Danita

      Thanks Kathy! So glad you like it. I appreciate you taking time to stop by and let me know. Have a blessed week!

  4. 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!

    1. Danita

      Thank you so much Leila for taking time to let me know! It’s always encouraging to hear my instructions are clear and work for other people. So glad you enjoyed it! Have a blessed day and a very Merry Christmas.

    1. Danita

      I’m not sure what you mean by “frozen” chicken? If you mean boneless skinless breasts you bought and froze, yes. Of course, you need to thaw them first. Most of the chicken we eat has been frozen then brought out to use when we need it. If you mean pre-cooked and then frozen I’m not sure that would work well. Since it’s already cooked you could just add the topping and broil. That would be yummy. Hope that answers you’re question. Feel free to email or reply if it doesn’t. Thanks for stopping by!

    1. Danita

      Good question. As much as I love a good deep fried chicken (or anything else) I haven’t tried it with this one. I don’t see why it wouldn’t work. My only concern would be the Parmesan cheese getting too brown. I’m not sure it would hold up to the deep frying and well as flour but without it the dish is totally different.
      As far as frying time, that would depend on the thickness of your chicken. If I were going to try it, I’d probably pound the chicken to thin it out, that way it would take less time and avoid the risk of burning the cheese coating. Generally, when frying the rule of thumb is they’re done when they start to float. For me it’s often a little trial and error…meaning I fry until it floats and looks golden brown, take the thickest piece out, cut into the center and check it. I’d say it should’t take more than about 5 minutes per piece.
      If you decide to try it, I’d love to know how it turns out.
      Thanks so much for stopping by. Have a blessed day!

  5. Dee

    This turned out WONDERFULLY cooked entirely in the oven!! Things I will do differently next time: 1.) flatten the pieces before cooking – it took about 20 min. longer because of the thick end; 2.) Not bother with a rack in the bottom of the pan – I used a 13×9 glass cake “pan”, without foil. (Cleanup was easy.) The top & sides are plenty crunchy enough, esp with the bacon, and that way I won’t lose any of the sprinkled topping to the underneath.There was hardly any grease. 3.) Pan-fry the meat for a few minutes first. I misunderstood the directions & thought it meant Deep frying, and I thought that sounded weird. 🙂

    1. Danita

      YEAH! So glad to hear it turned out well! Thanks for the hints for next time. Pounding the chicken is a great idea, especially if it’s thick. I didn’t think about using a glass pan, great idea, that probalby would make for very easy clean up. Thanks so much for taking time to stop by and share a comment. Happy Thanksgiving!

  6. Good morning! I made this again last night and it’s just wonderful! I am a big fan of fresh Parmesan so I used that instead of the stuff in the can. As you stated earlier, it doesn’t work as well. It was still really good, but it did make the pan more difficult to clean. Lesson learned! I didn’t have Asiago cheese so I used Mozzarella with a sprinkle of pepper Jack cheese on top with the bacon and it sure was yummy; the pepper Jack gave it a nice little zing. This is a restaurant worthy recipe!

    1. Danita

      Aww, you’re so sweet! You are right about this being a versatile recipe. I’ve used other cheese and it’s still great. I made this for a banquet for 150 people and used an Italian blend. It was wonderful. Also, right about the clean-up. Thanks so much for stopping by and letting me know. Have a blessed weekend.

    1. Danita

      Anitria,

      I just used a regular skillet. You can cook them completely in the skillet but I just cooked them enough to get a nice crispy golden crust then into the oven to finish up. Thanks for stopping by! Have a blessed week.

    1. Danita

      Hi Veroncia,

      The rack just allows any oil to drip away from the chicken but it can be done without it. I would still cover the pan with foil for easier clean up. Without the rack the bottom of the chicken may be a little less crispy but still taste great. I’d love to hear how it turns out. Thanks for stopping by!

    1. Danita

      Hi Odis,
      Thanks for stopping by. I use the dry kind. You know, in the can usually Kraft or some other big brand. Our kids call it “sprinkle cheese” because we usually sprinkle it on our spaghetti or pizza. I love freshly grated Parmesan but it doesn’t work for this recipe. It would burn and make a big mess.

    1. Danita

      Kenny,
      I am very flattered that you asked but I’m afraid not at this time. My recipes are just found here on my blog for now. I’ll keep you posted if I decide to do one.

  7. Whitney

    Amazing recipe! I read over it as a base then changed it to what I had in the pantry and it was divine! I added more salt to the parmesan mixture and a quarter cup of bread crumbs. Instead of using egg and water I made a flour milk mixture. I set the over at 380 instead and used a stronger spanish cured cheese for the top. Absolutely amazing! I’ll definitely be making it again. The chicken was moist and the meal was very flavorful! Thanks!

    1. Danita

      Thanks Whitney! I love using what I have in the pantry to create something new. Your spin on this recipe sounds amazing. Thanks for sharing! Have a blessed weekend.

  8. JoAnne

    Approximate frying time using 350 degree oil? I realize it will depend on size of chicken breasts. I have never fried chicken but really want to try1 Thanks

    1. Danita

      JoAnne,
      The total cooking time is about 30 minutes, depending on size and thickness of chicken. Frying the chicken a little on both sides to brown the crust and seal it to the chicken (browning) should take about 5 minutes, then about 20 for baking until done. Put the cheese and chicken on top and under the broiler for only a minute or two until cheese is melted. You can completely fry the chicken but baking after browning keeps it from absorbing more oil. I’ve never done it but several people have commented that they have skipped the frying altogether and just baked and it turned out great. If you aren’t comfortable with frying just try it that way. I’d love to hear how it turns out. Thanks for stopping by.

    1. Danita

      What a great idea, Beth! I’ve never thought about using pork but it doesn sound great. Glad you enjoyed it and thanks for taking the time to let me know. Have a blessed day.

  9. I just made this for dinner tonight. Hubby and I loved it. I followed the directions exactly. We have enough for leftovers tomorrow night. Hooray for not cooking in 95 degree heat!

    1. Danita

      You’re so right about not cooking in the heat! Thanks Donna for stopping by to let me know you enjoyed my recipe. So happy to hear it turned out well! Have a blessed week.

  10. Stephanie

    Made this for an extended family get-together today and absolutely loved it!! We marinated our chicken in Olive Garden Italian Dressing overnight for extra flavoring. We still brushed the egg mixture over the chicken before coating each with the Parmesan mixture during the preparation. Will definitely make this dish again!

    1. Danita

      Great idea with the Olive Garden dressing! It’s one of our favorites, I’ll have to try that next time. So glad you enjoyed it! Thanks so much for stopping by to let me know. Have a great week!

  11. Jasmina

    I want to tell you that this was by far the best recipe I have made. I followed the instructions to a t. My family raved how delicious this meal was. I definitely recommend. Two thumbs up!

    1. Danita

      Thank you SOOOO much Jasmina! I appreciate your kind words and that you took the time to come back and let me know. Have a blessed week

    1. Danita

      Rebecca, it depends on the size of your chicken breasts. If they are an average size (5-6 oz) I’d say 4 adults. The recipe is easily adjusted if you need more or less or if you have some adults and some children. Thanks so much for stopping by!

  12. Suzanne

    We just finished this tonight and it was delicious. I did add 1/4 cup gluten free baking mix because I didn’t have enough parmesan cheese. I baked it and flipped the chicken halfway through. Topping it with cheese and bacon made it sublime. Served it with a fresh spinach salad and corn on the cob. OMG, it was juicy, tasty and we will have it again and again. Thanks for making my wheat allergy just a little easier.

    1. Danita

      Oh, Suzanne so glad to hear you enjoyed it! We have friends that are also allergic to wheat and I understand a little about how difficult it is to eat wheat-free. It is nice to be able to have something yummy! Thanks for stopping by and the encouraging words.

    1. Danita

      Good question Vickie. I haven’t calculated them myself, but another recipe site that featured this recipes says .9
      I’m assuming that to be accurate as none of the ingredients really contain carbs.

    1. Danita

      Yes Tracy, it can be baked without frying first. I haven’t done it myself so I’m not sure if the crust is quite as crispy. I have had others say they omitted the frying and it was delicious. Thanks for stopping by!

  13. Michele

    I noticed that you didn’t say what degree to heat the oven for baking the chicken. I’m assuming 350? I did not sift through the comments to see if anyone else asked this question.

  14. Amanda

    Ohmygod this Recipe is to die for! I followed the recipe exact (except for substituting Colby jack for asaigo, only because I couldn’t find it at the grocery store). Anyways, the chicken took exacltly 20 minuites to cook after frying and it was perfectly juicy and still crunchy. I thought the parsmean coating was a little strong by itself but paired with a pile of spaghetti and its just the right amount. Love it, love it, love it!

    1. Danita

      Thanks Amanda! It’s always exciting to hear from someone who loved my recipe and that it turned out great. Great idea with spaghetti and it’s perfect with just about any cheese on top. Thanks so much for stopping by to let me know. Have a great week.

  15. Ashley

    LOVED this recipe! We baked the chicken I stead at 350 degrees for under 30 minutes! We also didn’t have Asiago cheese at the store so we tried Muenster cheese instead and LOVED it! Thank you for the great recipe!

    1. Danita

      Ashley,

      So glad you liked it! Love your variations. That’s one of the things I love about this recipe….use what you have and it still works! Thanks for stopping by to let me know you enjoyed it. Have a blessed Memorial Day!

  16. Great recipe yummy and easy to follow. I wonder if there is any lacto-free substitute for Parmesan as I need some inspiration for surprise dinner but my other half is lactoze intolerant.

    1. Danita

      Kasia, I’m not sure about that. Although it would be different, you could use bread crumbs and omit the cheese on tip and just use bacon. If I come across anything else I’ll keep you posted. Thanks for stopping by!

  17. Candyski

    We just finished dinner and this got rave reviews from the whole family! The only change I made was I used mozzerella and shredded parmesan in place of the asiago since I did not have any.Since I’m doing low carb this is a great way to have fried chicken without the carbs.

    1. Danita

      So glad to hear! Thanks for stopping by, it’s always a great encouragement to hear someone liked my recipe. I love this chicken because it’s versatile. Whatever cheese you happen to have works great! Thanks again.

  18. Fred

    I’m wondering, what would happen if you dredged the chicken in flour, before putting it in the egg, then parm cheese ? I just bought a couple Flip Pans from. Evine. TV. I’ll try it in them, I am going to try the flour first, I’ll let you know. Fred

  19. Arti ~

    Great recipe. It had flavor in every bite with that Parmesan cheese!… We tried this today and used Monterey jack cheese, added some cayenne pepper in the coating, and put a few jalapenos on top before broiling….Only because we like to kick things up a notch….Recipe is a saver! Thanks!

  20. Sue

    This looks so good! Just wondering if you use the Parmesan in a can, or freshly grated. I will definitely be trying this recipe.

    1. Danita

      I use the Parmesan in the can for the breading. When I didn’t have Asiago I have used freshly grated Italian 4 cheese blend or even Mozzarella for the topping. Thanks for stopping by, hope you enjoy it!

  21. This was a tasty dinner, but it took a while. In the future I think I’d use thin sliced chicken breasts, cook them completely in the pan (cook bacon in the meantime) and then broil. The bacon and cheeses were a yummy combo!

    1. Danita

      Yes, I have had several people ask and some have commented that they did bake it. I haven’t done it myself so I’m not sure how crispy the crust come out but others have said it worked great and they loved it. Thanks Alex for stopping by! Enjoy and I’d love to hear how it turns out if you try it.

    1. Danita

      So glad to hear! I love the versatility of this recipe. Thanks Amanda for stopping by to let me know. Have a blessed day!

    1. Danita

      Jeff, I try NOT to think about it. LOL! It is gluten-free and low-carb but not likely to be low fat with all the yummy cheese. Thanks for stopping by.

  22. Danita! Thank you so much for sharing this recipe. I made this dish tonight & let me tell you my family was VERY impressed. I tweaked a few things… I used 12 thin cut chicken breast, 1 cup Parmesan cheese w/ 1/2 cup Italian bread crumbs. To ensure the crust would stay on I used my deep fryer. Using a deep fryer allowed me to control temp for the oil. I also used three cheesees with the bacon topping… Blue cheese, chaddar cheese & mozzarella. My family of 5 prefers different cheeses so I topped them each with the cheese they like. This dish quick, crusty, juicy and “restaurant quality” as my hubby stated. This will definitely be in our dinner rotation.

    1. Danita

      Thanks Kim! I love hearing from people who have tried my recipes. Great ideas for making this one your own. I know what you mean about the deep fryer, I use mine most of the time when I fry. Your family of 5 sounds a lot like my family of 5…we like the same things with just a little twist. Recipes that allow me to make one dish and tweak it to fit each person’s prefers are the best. So glad you all enjoyed the chicken. Thanks again for stopping by and for your kind words. Have a blessed week.

    2. This looks amazing! However, it might be helpful to add that it’s going to take at least 45 minutes from prep, to cooking. I am trying to make this dish as we speak, and won’t get to eat it hot ( nor will one of my kids) as my daughter has gymnastics we will be leaving for. look forward to eating it when I can sit down lol.

      1. Danita

        Thanks Jill. I appreciate your feedback and will add that note. Sorry you didn’t get to try it right away. Hope it was still good. Thanks for taking time to leave a comment.

    1. Danita

      Sometimes it is difficult to know about the oil. I usually allow the oil to heat on high for a couple of minutes then test by dropping a pinch of the Parmesan cheese I’m using for breading into the oil. If it sizzles, it’s ready for frying. Sorry about your crust. I know it’s frustrating. Thanks for stopping by and I hope you’ll try this recipe again.

    1. Danita

      I’m not sure Teri. I’d love to hear how it turns out if you try it. I know I’m very odd but I can’t do mayo…seriously, even the smell makes me gag a little. Crazy, but true. Most people would probably love your idea.

  23. Jen

    I made this tonight, and it was delicious! My five year old even loved it! The chicken had lots of flavor and was very tender. I melted shredded parmesan on top because I didn’t have asiago and didn’t have a metal rack, and it was still great! Thanks for the great recipe! I will definitely be making it again.

    1. Danita

      Yeah Jen! So glad to hear your family loved it. I recently made it for about 125 people and I didn’t have racks either. For cost sake I used an Italian 4 cheese blend and it was still wonderful. I love a good versatile recipe. Thanks so much for letting me know it went well. Food bloggers always love it when someone else has great success with one of their recipes.

    1. Danita

      No Christina it doesn’t have to go on a wire rack. That just allow any extra fat to drip away but I have done it without and it’s perfectly fine. I would recommend covering the pan with foil then a little non stick spray so it doesn’t stick and loose all your crust….plus easy clean up! Thanks for stopping by. ENJOY!

    1. Danita

      Hi Meg. Thanks for stopping by! Good question…I guess it depends on what you mean by grill. We usually grill on our outdoor grill and I wouldn’t recommend that. If I grill indoors I usually mean cooking meat on my griddle. I don’t know if that would work either. The crust really needs the hot oil to seal it to the chicken. I think without it the cheese would burn before the chicken got done. You could probably bake it without browning first, although I haven’t tried, and get a fairly good result. If you decide to try it I’d love to hear how it turns out. Have a blessed week.

    1. Danita

      Hi Dan. Yes, you could skip the frying part and just bake it. The crust may not be quite as crispy but it should still be OK. I’d recommend baking it directly on the baking sheet instead of a wire rack, using a little oil on the baking sheet and turning about half way through. This would be more like “oven frying”. If you just don’t want to use any oil I’d probably line the pan with foil and spray it with non stick cooking spray, just for an easier clean up. Thanks so much for stopping by and have a blessed weekend!

    2. LaDonna

      I baked mine in a cast iron skillet. I pre-heated the skillet in the oven and then when it was hot I added the chicken. Half way through baking I turned it and the followed the rest if the directions. Was sooooo good!

      1. Paula

        LaDonna
        How long did you bake for? and on what? Did you just prepare chicken first then bake when flipping you topped with the rest of toppings? Sorry not that great of a cook and know my husband would rather fry it but I liked baked better.
        Thankyou

  24. Karen

    When I try and pin this it only wants to save the image and not the recipie. Do you happen to know what I might me doing wrong? This recipie sounds awesome!

    1. Danita

      Hi Karen. Don’t worry, you’re not doing anything wrong. The site is set up to only pin the image, otherwise anyone could get the recipe without visiting my blog. You are right, it is an awesome recipe. Thanks so much for stopping by and I apologize for any inconvenience. You might want to pin the image then when you get ready to try it print it off from the printable version at the bottom. Hope you have blessed weekend!

  25. Cydnee

    Danita, your Parmesan Crusted Chicken looks delicious! Thank you for joining us at #purebloglove. We enjoy having you every Thursday at 8PM, EST through Sunday night. ~Cydnee

  26. Krystal

    I made this for dinner tonight because the picture looked fabulous! & I am glad to say that it tastes just as fabulous as it looks. Thanks for sharing this recipe. Will definitely make again!!!!

    1. Danita

      Thanks Krystal! I’m always excited to here about one of my recipe going well for others. I appreciate you taking time to let me know. Have a blessed day.

    1. Danita

      Thanks Melly! I’m getting ready to make this for 225 people in a couple of days and I’m a little nervous. It’s always encouraging to hear others enjoyed it.

  27. Might want to Update the description – instead of saying “cheese”, it would help to say parm cheese. I put all the cheese together not knowing and it was not good.

  28. Kristen Thomas

    I made this tonight and it was a big hit! Was wondering though: Do you use grated Parmesan from a can/shaker? Or do you grate your own? I grated my own this time.

    1. Danita

      I used the canned kind but I bet it would be amazing with freshly grated. Thanks Kristen for trying it and letting me know! Have a blessed weekend!

  29. Nicole

    Hi Danita, thanks for this recipe! Do you have any idea of carb content? It seems like it would be ok on a low carb diet, but thought I would ask.
    Thank you!

    1. Danita

      Hi Nicole,
      Good question, I hadn’t really thought about until you asked. You’re right, it does seem like it would be low carb. I checked the cheeses and 0 carbs there. None of the ingredients have carbs so unless frying somehow adds them it should be very low. Thanks for stopping by. Hope you enjoy!

    1. Danita

      Hi Andrea,
      I dip the chicken in the Parmesan to coat. When it’s done, I top with Asiago and broil to melt the cheese. Thanks for stopping by, hope you enjoy! I’d love to hear how it turns out. Happy New Year!

  30. So glad I found this recipe on Pinterest! It was beyond delicious, and easier to make than I thought it would be. It tasted great paired with rice. We’re a family of picky eaters, but all agree that this is a new family favorite. Can’t go wrong with these yummy ingredients! Thank you for sharing!

    1. Danita

      Thanks so much Courtney! I really appreciate you taking the time to stop by and let me know. I’m so glad you liked it. You’re right, what’s not to love about chicken, bacon and cheese? Merry Christmas!

    1. Danita

      Sure Becky, boneless thighs should work fine. Depending on the thickness they probably wouldn’t take quite as long as breasts. I haven’t ever cooked with boneless thighs, but my mom loves them. I’d check them after about 15-20 min and go from there. Thanks so much for stopping by. I’d love to hear how they turn out. Merry Christmas!

  31. OMG I made this last night…my new favorite chicken recipe! Seriously yummy! I am so glad I found you on pinterest and had the ingreds. to make it. I used mozzarella cheese though because it is all I had on hand lol but it worked great still!
    Thanks so much for sharing it!
    Jess
    pinned and tweeted!!

    1. Danita

      Thanks Jess! You’re right about the cheese…whatever you have works great. So glad you enjoyed it and took the time to stop by and let me know, and for the Twitter share. Hope you have a very Merry Christmas!

    1. Danita

      Laria, my favorite starches for this dish are buttered egg noodles, baked potatoes or wild rice. Green beans are my go-to green veggie for any kind of chicken. Thanks for stopping by and I hope you enjoy the recipe.

  32. Pat

    Okay, so my wife made this a couple of weeks ago… WOW!!! I took some left overs to work and people were coming from all over the office sniffing their way to the lunchroom, everyone walked in and said “whats is that smell?” then stood there and drooled. She made it again tonight!!! I am sure this would be really good without the bacon, but it is a perfect example of how bacon makes everything better!!! Amazingly good. I can only reiterate what that famous 20th century philosopher Homer Simpson once said; “Yuuummmm, Bacon!”

    1. Danita

      Pat, Thank you so much for taking your time to leave a comment. It’s always such an encouragement to know someone tried one of my recipes and loved it. I really appreciate your kind words. Have a blessed week and wonderful holiday season…and make sure to enjoy plenty of bacon!!!

  33. Made this tonight. Yummy & easy. I like browning/frying on the stove, and then finishing off in the oven. When I only do it on the stove, I always worry it’s not totally done and often end up burning it (in an attempt to make sure it’s thoroughly done) 🙂 I threw in some bread crumbs with the parm cheese, garlic powder, salt, and pepper. Also, before I put on the Asiago Cheese and broiling, I put just a little ranch dressing on each piece of chicken. Thanks for the recipe!

    1. Danita

      Andrea,
      Thanks so much for your comment! I’m so glad you enjoyed it and it turned out well. I know exactly what you mean about getting chicken done on the stove. It seemed we were having to microwave someone’s in the middle of dinner because it wasn’t quite done enough. I love your added extras! I’m going to have to give the ranch a try…great idea! Have a blessed weekend and thanks again for stopping by!

    1. Danita

      Hailey, I must have misread your question, so my reply doesn’t make any sense. Sorry, Yes you could do it without the wire rack. Using it just helps any fat that cooks from the chicken to drain off. Without the rack the bottom may be slightly less crispy but it should be just fine. Again, sorry.

    1. Danita

      So Sorry! This has happened to me before. Often, if it’s not the pan, it means the oil isn’t hot enough when the food is placed in the pan. Make sure the oil is hot enough to sear the breading onto the meat.

    1. Danita

      You could just bake it but the crust wouldn’t be crispy. You could just fry it enough to brown the crust slightly then pop it in the oven.

    1. Danita

      Thanks Brittany. In most of my recipes I usually use minced garlic, but in this one garlic powder is what you need. Although, you could substitute the garlic salt and leave out the extra salt. Thanks for stopping by!

    1. Danita

      Thanks Catherine for asking…I didn’t even realize I left that out! I bake the chicken at 350. Thanks for stopping by!

  34. I absolutely love Parmesan crusted chicken! Yum! I’ve never made it though, interesting. I think I could tackle this.. I can’t add the bacon though. Prom gives me migraines, boo! Thanks for sharing.

  35. Caroline

    I have cooked something similar to this. The only major change is that I do not fry the chicken. I bake the chicken with out the egg. It is very good.

        1. Danita

          Yes, Ivan you’re correct. No breadcrumbs, just grated Parmesan..not freshly grated but the kind you’d get in the plastic “can” used to sprinkle on spaghetti or pizza. We call it “sprinkle cheese”. It gives it a really great crust and different flavor. The Asiago (or you could use another kind if you like) is melted on top after you finish cooking it. Hope that helps. Thanks so much for stopping by!

      1. Danita

        I just read back over it as well. The cheese used to top is the Asiago, which probably wasn’t clear enough. Thanks for letting me know!

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