How To Make Parmesan Crusted Chicken with Bacon

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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!

How To Make Parmesan Crusted Chicken with Bacon

How To Make Parmesan Crusted Chicken with Bacon
How To Make Parmesan Crusted Chicken with Bacon

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
  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. *Note:  If oil isn’t hot enough your crust may stick to the bottom of the pan and you’ll lose it all*
  7. Fry in hot oil until crust is golden brown
  8. Prepare a baking pan by covering with foil and placing wire rack on top
  9. Place chicken on rack and bake about 20 minutes or until juices run clear
  10. Time will depend on thickness of chicken
  11. Remove from oven and turn oven to broil
  12. 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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