Parmesan Crusted Chicken with Bacon

Parmesan Crusted Chicken with Bacon

Parmesan Crusted Chicken with Bacon

Photo by Bonnie O.

  • Prep Time


  • Total Time


  • Servings



  • ½

    tsp salt

  • 1-1½

    cups shredded Asiago cheese

  • 3-4

    slices bacon – cooked and crumbled

  • 1

    egg beaten

  • 1

    tablespoon water

  • Oil for frying – about ½ – ¾ cup

  • 4

    boneless skinless chicken breasts – about 4-5 oz each

  • 1

    cup grated Parmesan cheese

  • ¼

    tsp garlic powder

  • ¼

    tsp pepper


Preheat oven to 350 degrees 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 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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