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Parmesan Crusted Chicken with Bacon


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  • 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
  • 1/2 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


Adapted from


Step 1

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

*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

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