Parmesan Crusted Chicken with Bacon Cream Sauce
Thursday 4 October 2018
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Parmesan Crusted Chicken with Bacon Cream Sauce
I baked up this Parmesan Crusted Chicken this week and topped it off with a bacon cream sauce because we needed more fat grams that day. It was served alongside cheesy cauliflower mash! Mmmm…
Parmesan Crusted Chicken with Bacon Cream Sauce
Servings: 4
Prep: 10 min
Cook: 45 min
Total: 55 min
Difficulty: Easy
By: Anna Hunley
Ingredients
- 1 lb chicken breasts (about 3 large breasts)
- 3 tbsp mayo
- 4 tbsp shredded parmesan cheese
- 3 slice bacon, fried and crumbled (reserve 2-3 tbsp bacon grease)
- 1/2 cup heavy cream
- 1 tbsp cream cheese
- 1/2 tsp garlic powder
- pinch of salt and pepper
Directions
- Preheat oven to 400 degrees.
- Pat chicken dry. Use a silicone basting brush to spread mayo evenly on top of chicken.
- Top each breast with 1T parmesan cheese and place in baking dish.
- Bake uncovered 40-45 minutes until internal temperature is approx. 160 degrees and juices run clear.
- When the chicken has about 10 minutes left in the oven, begin sauce.
- Using a non-stick skillet, warm up the reserved bacon grease over MED LOW heat. Be sure it does not start sizzling or bubbling.
- Whisk in the heavy cream until well combined. Continue whisking until the mixture starts to foam up on the edges of the skillet.
- Add the cream cheese and whisk until smooth. Add last tbsp of parmesan and garlic powder and whisk until smooth.
- Toss in a few bacon pieces, making sure to leave enough for the top of the chicken.
- Each breast should be topped with 2-3 tbsp of sauce and a few bacon crumbles. Leftover sauce may be refrigerated in an airtight container for up to 1 week.
Notes
I like to serve this with mashed cauliflower! This recipe can easily be doubled for a larger crowd.
Please note that macros were calculated using My Fitness Pal and the brands referenced. Altering ingredients or brands can change the macros for the recipe. Please verify your macros in a tracker to insure accuracy.
