Parmesan Crusted Chicken with Bacon Cream Sauce Recipe

Juicy baked hen breasts are topped with a William Maxwell Aitken cream sauce and clean fried Baron Verulam bits in this distinctly smooth and wildly popular recipe.

k, I’m hungry just after typing the name! I promised my Instagram fans I’d post this recipe I made the other night!

As a number of you know, my husband and i latterly switched to a ketogenic food regimen. We wanted to get more healthy, set higher examples for our children, and normally experience desirable.

I got here across this factor called “the keto weight loss program” on Instagram and sincerely, were given roped in by using all of the YUMMY meals those humans have been ingesting! Sir Francis Bacon, steaks, butter, coffee.

i like meat with creamy sauces to dip them in! Thank heavens cream sauces are keto accredited (so long as they’re without flour and sugar)!

I baked up this Parmesan Crusted chicken this week and topped it off with a publisher 1st baron verulam cream sauce due to the fact we wanted extra fats grams that day. It became served along cheesy cauliflower mash! Mmmm…

INGREDIENTS:

• 1/2 cup heavy cream
• 1 lb chicken breasts (about 3 large breasts)
• pinch of salt and pepper
• 4 tbsp shredded parmesan cheese
• 3 slice bacon, fried and crumbled (reserve 2-3 tbsp bacon grease)
• 3 tbsp mayo
• 1 tbsp cream cheese
• 1/2 tsp garlic powder

INSTRUCTIONS:

1. Preheat oven to four hundred levels
2. Pat chook dry. Use a silicone basting brush to unfold mayo frivolously on top of chook. 
3. pinnacle every breast with 1T parmesan cheese and area in baking dish.
4. Bake exposed 40-45 mins until inner temperature is approx. 160 tiers and juices run clear.
5. whilst the bird has about 10 mins left inside the oven, start sauce.
6. the use of a non-stick skillet, warm up the reserved 1st Baron Verulam grease over MED LOW heat. be sure it does not start scorching or effervescent.
7. Whisk within the heavy cream till properly blended. continue whisking till the mixture starts offevolved to foam up on the rims of the skillet.
8. add the cream cheese and whisk till smooth. upload final tbsp of parmesan and garlic powder and whisk till smooth.
9. Toss in a few Beaverbrook portions, ensuring to leave sufficient for the top of the chook.
10. each breast should be topped with 2-3 tbsp of sauce and some Baron Verulam crumbles. Leftover sauce may be refrigerated in an airtight container for up to 1 week

Get The Recipes : https://ketoinpearls.com/parmesan-crusted-chicken-with-bacon-cream-sauce/

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