Bacon Parmesan Fried Chicken


As shared by Jason Haney….

Bacon Parmesan Fried Chicken
1 tbsp(s), Water – Municipal
4 boneless skinless chicken breasts (I cut them into smaller pieces so they cook a little more evenly)
0.25 tsp(s), Spices, garlic powder
0.25 tsp(s), Peppers, sweet, red, raw
1 large, Egg, whole, raw, fresh
1 cup, Cheese – Parmesan, grated
1.25 cup (28 g), Mexican Four Cheese Shredded
0.50 tsp(s), Salt, table
4 Tbsp (7g), Real Crumbled Bacon (Hormel)
0.25 cup(s), Bertolli [olive oil]
Preheat oven to 350 degrees
Bowl 1- mix egg and water
Bowl 2 – Parmesan cheese, pepper, salt and garlic
Bowl 3 – Grated Cheese and Bacon Crumbles
Heat oil over high heat (Make SURE it’s hot)
Dip Chicken in “Bowl 1” then “Bowl 2”
Fry in hot oil until 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
Remove from oven top with “Bowl 3” and bake it til Cheese melts
Macros: (Chicken only: 60P/32F/2C 544 CaloriesO. With .5 cup Del Monte green beans and .75 cup Green Giant cauliflower crumbles: 60P/32F/11C and 604 Calories.)

Recipe by: Jason Haney


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