Main Ingredients:

Serves: 2 CarbsPerServing: 8 total recipe
Prep Time:15 min. , bake time 22-25 min Effort: Easy

2 Chicken breasts (or the number needed to serve number of ppl you
have)
1/2 c grated parmesan 1 egg, beaten
4 oz mozarella, shredded 1 tsp Italian seasoning Bacon

Cooking Preparation of the Recipe:

Mix the parmesan with the Italian seasoning. Coat the chicken
breasts with egg and dredge in the parmesan. Saute in a little olive
oil until browned. Remove from skillet. Place onto a cookie cooling
rack which has been placed on a LINED cookie sheet. Put a slice of
bacon on each piece (or two-whatever it takes to cover surface of
chicken)...on top of that, the mozarella. Bake until the chicken is
done through. Enjoy!
The way to test for doneness: press with a fork, the thickest part
of the breast...it should press just slightly and bounce back up.
The amount it should press is to be compared to the amount the end
of your nose presses when pressed gently with your finger.
STEAK/HAMBURGER DONENESS:
GENTLY....
1. Press the space between your upper lip and nose(relaxed-don't
tense it). This is RARE.
2. Press the side of your nostril. This is MED RARE.
3. Press the end of your nose. This is MEDIUM (also perfect for
chicken breasts---no dry, cardboard chicken this way!)
4. Press the bridge of your nose (where the cartilage meets the
bone). This is WELL DONE.
Transfer the idea of how much these areas press down to your meat
and it will be exactly as you want it.

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