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Bacon and Cheese Crusted Chicken

Parmesan and Asiago cheeses, bacon, and spices. Easy enough for everyday dinner…but elegant enough for guests!



  • Mise en place (always!). Pre-heat oven to 350°. Place a flat cooking rack over a baking sheet. Spray rack with non-stick spray. 
  • Cook bacon (in the same pan you'll be frying chicken). Once cooked, remove from pan, cool, and crumble. Set aside. 
  • While bacon is cooking, place chicken breasts on a flat surface. Cover with plastic wrap. Use a rolling pin to flatten slightly. Remove plastic wrap. 
  • In a shallow bowl, beat egg and milk together. 
  • In a second shallow bowl, mix together 1/3 C. Parmesan cheese, 1/3 C. Asiago cheese, bread crumbs, salt, pepper, and garlic powder. Use fingers to crumble up cheeses if the pieces are too big. 
  • Add vegetable oil to remaining bacon grease in frying pan. Heat over medium-high heat. 
  • Dip each chicken breast in egg/mixture. Then dip/coat in cheese and bread crumb mixture until very well-coated. 
  • Fry in oil until crust is golden-brown, approximately 2 minutes per side. 
  • Place chicken on top of prepared backing rack/pan. Place chicken in pre-heated oven, bake 15 minutes. Cover chicken loosely with foil. Bake an additional 15 minutes or until juices run clear and internal temperature is 165°. 
  • Remove chicken from oven. Turn oven to broil. Sprinkle remaining cheese and bacon crumbles over top of chicken. Place under broiler until cheese melted.