Parmesan Crusted Chicken with Bacon

If you love chicken, cheese, and bacon, you’re gonna love this Parmesan Crusted Chicken with Bacon recipe we just found over at the “O Taste and See” blog! Our chef Danita is the proud mother of three children, and as a Southern girl she has a true passion for food! And just look what she’s come up with here, with this to-die-for chicken, bacon, and cheese recipe! This just happens to be the most popular recipe she has on her whole website. As she says, it’s the most shared, pinned, and downloaded recipe of them all.

Have you ever stopped and wondered about parmesan cheese? Where it comes from? What its story is? Well, we thought we’d research it a little as it really does seem to be a bit of a mystery, how this lovely crumbly cheese ever wound up in our kitchen in the first place. Parmesan was originally the famous cheese produced in Parma, an Italian province, for over 800 years. It was a very special, hard cheese first made by monks who lived in the region in the Middle Ages. It became so popular that when the Renaissance arrived, folks in the Italian nobility had started to produce this delicious cheese for themselves. Eventually it made it to Tuscany, where it started getting exported and now it’s a favourite all over the world.

And parmesan cheese isn’t the only cheesy ingredient for this amazing recipe either! Danita also melts Asiago cheese on top of the parmesan crusted chicken– OMG! Asiago also hails from Italy. Guess where? Why, the Asiago Plateau of course. (You may have noticed there was a tendency, back in the day, to name cheeses after their place of origin!) Asiago was once made from sheep’s milk, but today it’s made from unpasteurized cow’s milk. The making of this rich, delectable cheese dates back to over a thousand years ago.

Want to learn more about this recipe for Parmesan Crusted Chicken with Bacon? Then head on over to the “O Taste and See” website by following the link in the description below!

In America, bacon is most often cured and smoked, and different flavours can be achieved by using a variety of wood, or rarely corn cobs. This process of smoking and curing can take up to eighteen hours, depending on the intensity of the flavour desired. The Virginia Housewife, possibly one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavouring. American bacons include varieties that can be smoked with hickory or corncobs and flavourings such as maple, brown sugar, honey, and occasionally cinnamon.

Cheese is a food that is derived from milk and produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It uses the proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During cheese production, the milk is usually acidified, and adding the enzyme rennet causes coagulation.

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