Mix the flour with 1/2 cup parmesan, salt and pepper. Dredge the chicken breasts in the parmesan flour, then heat butter and oil over medium heat and add the breasts. Fry until each side is nice and crisp and golden- about 4 minutes per side (depending on size of breasts). Set aside on a warm plate.
To the same pan, add the pepperoni and bacon. Fry until turning crisp then add the onions and garlic. Fry for a few minutes until translucent and sweet, then add the cream and stir to combine.
Season with pepper and then stir through the parmesan before returning the breasts to the pan.
Spoon over the sauce and heat the chicken through- then serve with a little sauce spooned over the top and some parsley!