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    Feb 2011
    Tucson, Arizona, United States
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    Parmesan Crusted Chicken with Bacon

    Is it parmesean or parmesan? Oh well, either way it's all delicious!
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    This is a lot easier to make than it looks. Use the grated Parmesan that is more like a powder because it will coat good. Also be ready to use plenty of it, the recipe says 3/4 cup but there is no way!!!! So I put 1 cup and maybe more.... I use a ziplock bag to coat my stuff rather than dredging it, so maybe that is why.

    Warning, when these are frying they do not smell the best-- but since they get golden brown very fast it doesn't take long, and it is worth it.

    1/2 tsp salt
    1-1 1/2 cups shredded Asiago cheese – for melting on top
    3-4 slices bacon – cooked and crumbed (can leave slightly under-done, it will finish cooking under broiler)
    1 egg beaten
    1 tablespoon water
    Oil for frying, enough to cover one side of the chicken breast
    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 and prepare a wire rack over a pan with foil.

    Tenderize your chicken with a meat mallet in plastic (optional)

    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 (I use a large ziplock bag and shake it like shake and bake)

    Fry in oil until golden brown color, does not take long!

    Place chicken on wire rack and bake for 20 minutes or until the juices are clear

    Remove from oven, top with asiago cheese and sprinkle with bacon crumbles

    Broil for just a minute until cheese is melted

    Last edited by bullmama; 04-27-2015 at 08:37 AM.
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