Parmesan Crusted Chicken with Bacon

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. Parmesan Crusted Chicken with Bacon is the savory main course chicken breast recipe that is covered in everyone's two favorite things--crisped bacon and melty cheese.

Photo by Bonnie O.
None

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    teaspoon salt

  • 1 to 1 1/2

    cups shredded Asiago cheese

  • 3 to 4

    slices bacon, cooked and crumbled

  • 1

    egg beaten

  • 1

    tablespoon water

  • oil for frying, about 1/2 to 3/4 cup

  • 4

    (4 to 5-ounce) boneless skinless chicken breasts

  • 1

    cup grated Parmesan cheese

  • 1/4

    teaspoon garlic powder

  • 1/4

    teaspoon black pepper

Directions

Preheat oven to 350°F. In a small shallow bowl, mix the egg and water. In another shallow bowl, mix Parmesan cheese, black pepper, salt, and garlic. Heat oil over high heat. Dip each chicken breast first in the egg-water mixture, then into the cheese mixture. Note: If oil isn’t hot enough your crust may stick to the bottom of the pan and you’ll lose it all, so make sure your oil is well heated. Fry in hot oil until the crust is golden brown. Prepare a baking sheet by covering with foil and place a wire rack on top of the baking sheet. Place chicken on the rack and bake about 20 minutes or until juices run clear. Cooking time will depend on the thickness of chicken. Remove from oven and turn oven to broil. Top each piece of chicken with Asiago cheese and bacon, then place under broiler to melt the cheese.

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