In a shallow bowl, crack the eggs and beat with a fork.
In a separate bowl, mix together the Parmesan cheese, salt, and pepper.
Dip each piece of chicken in the eggs, and then coat them completely with the Parmesan mixture.
Over medium heat, add olive oil and butter to a large pan.
Fry each side of the chicken for 5-6 minutes until golden brown and cooked through.
Cook the bacon in the microwave for 6 minutes (or until crispy) and then crumble.
Shred the cheese.
Place the chicken on a foil-lined baking sheet and sprinkle the cheese evenly on each piece; top with crumbled bacon.
Place the baking sheet in the oven under the broiler for 2 minutes until the cheese melts.
Finish by drizzling ranch dressing on top.
Recipe shared from Alison of Butter is Not a Carb.
Serving Size 4 Chicken Breasts
Servings 1
- Amount Per Serving
- Calories 595
- % Daily Value *
- Total Fat 43g67%
- Saturated Fat 17g85%
- Cholesterol 241mg81%
- Sodium 1167mg49%
- Potassium 68mg2%
- Total Carbohydrate 2g1%
- Dietary Fiber 05g20%
- Sugars 1g
- Protein 50g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a shallow bowl, crack the eggs and beat with a fork.
In a separate bowl, mix together the Parmesan cheese, salt, and pepper.
Dip each piece of chicken in the eggs, and then coat them completely with the Parmesan mixture.
Over medium heat, add olive oil and butter to a large pan.
Fry each side of the chicken for 5-6 minutes until golden brown and cooked through.
Cook the bacon in the microwave for 6 minutes (or until crispy) and then crumble.
Shred the cheese.
Place the chicken on a foil-lined baking sheet and sprinkle the cheese evenly on each piece; top with crumbled bacon.
Place the baking sheet in the oven under the broiler for 2 minutes until the cheese melts.
Finish by drizzling ranch dressing on top.
Medical Review by Chef Robert Lewis , Professional Chef, Author, and Speaker
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