Cooking Time: ~1 hour
The following only serves as a guide. Actual figures will vary depending on specific ingredients used.
Lets just get one thing straight, if you call this a Chicken “Parmy,” it might be best if you turn around and walk away. Otherwise, keep calm and carry on.
I love a parma as much as the next man, and the next man, and the next man. However, the chicken is generally crumbed with bread, which isn’t really useful for those of us who eat keto, or are gluten intolerante. This recipe covers both of those, and it’s decidedly tastier, too.
Take two chicken breasts, and flatten them out to the thickness of your choosing. I flattened mine to be slightly thicker than a thumb. You can use a tenderizer to do this, but chicken isn’t a very tough meat, so you can do this with the open palm of your hand.
Crack your egg in a bowl and whisky vigorously.
Cover a large plate with cheese. Dip one chicken breast at a time in the whisked egg, and then roll it around in the cheese to ensure a good covering.
Take an oven tray and grease it with a little butter, then place both cheesed chicken breasts on the tray, and put it in the oven. It’ll probably take 20 – 40 minutes to get the cheese slightly browned, but you can cook it until the cheese it to your liking.
Cut your bacon up into small pieces, and fry it until crispy in a pan
When the bacon is cooked to your preference, add the diced tomatoes and stir thoroughly. Allow it to simmer on a low heat and reduce.
Once the cheese has browned suitably, it’s time to put the bacon and tomato sauce on the top.
Use a cheese of your choice to apply to the top, and then put it back in the oven.
When the cheese on top has browned slightly, it’s time to eat! I love to cook my Fetta Mushrooms with this particular dish, but it’s equally great with something as simple as steamed vegetables.