Slice the chicken on its thickness and pound it thin with a mallet or rolling pin. Dip the chicken in the eggs, then cover with parmesan.
I needed to use two separate skillets, so, if your skillet is not big enough, divide between two skillets.
Melt the butter, add the crushed garlic. Put the chicken in, cook until brown under. Sprinkle basil. Flip over. Add lemon juice, capers & bacon. When chicken is cooked, add the cream. Flip to coat both sides. Serve & enjoy! Works great with a ceasar salad.
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 238 (48%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 180.1mg||55 %|
|Sodium 824.3mg||28 %|
|Potassium 630mg||17 %|
|Total Carbohydrate 5.1g||1 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 3.7g|
|Protein 58.2g||83 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 493
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