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Anthony's Chicken

By: Anthony D'Onofrio  
"Lightly breaded chicken breast covered with a honey mustard barbeque sauce containing chopped bacon, diced tomatoes and onions. This dish is baked over pasta topped with Monterey Jack cheese."

Rating: This weblink has been rated 52 times with an average star rating of 4.0 Read Reviews (44)

Rate/Review | 1,976 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
45 Min
Cook Time:
1 Hr
Ready In:
1 Hr 45 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 pound dry penne pasta
  • 2 eggs
  • 1/2 cup milk
  • salt and pepper to taste
  • 6 (4 ounce) skinless, boneless chicken breast halves
  • 1 cup bread crumbs
  • 1/2 cup olive oil for frying
  • 2 tablespoons butter
  • 1 pound sliced bacon
  • 2 tomatoes, diced
  • 1 onion, diced
  • 1 (18 ounce) bottle honey mustard barbecue sauce
  • 3 tablespoons spicy brown mustard
  • 1 (8 ounce) package shredded Monterey Jack cheese

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Transfer to a deep 9x13 inch baking dish.
  2. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Dip the chicken breasts in the egg mixture, then roll in bread crumbs to coat. Heat the olive oil and butter in a large skillet over medium-high heat. Fry chicken breasts until the juices run clear, and they are well browned on both sides. Remove to paper towels to drain. Drain excess oil from the chicken pan, leaving it coated.
  3. While the chicken is cooking, place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Remove bacon from pan, crumble and set aside.
  4. Place the skillet that used to have chicken in it over medium heat. Add tomato, onion and bacon, and cook for about 5 minutes, or until onion is soft. Pour in the barbeque sauce and spicy mustard. Simmer for 5 minutes. Pour the sauce over the pasta in the dish, then place the chicken on the top, and cover with shredded Monterey Jack cheese.
  5. Bake for 15 to 20 minutes in the preheated oven, until cheese is melted and dish is heated through.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 994 | Total Fat: 36.3g | Cholesterol: 212mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2003 by GRTZNSHAD 
WOW...Is this tasty!!! This deliciously creative chicken dish has become a family favorite in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2003 by SEVENPATCH 
This is great but at 1000 cals and 36 grams of fat it is way too much for me so I lightened it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2002 by JAZZY-GIRL 
This is just awesome, love the flavor combinations. Thanks for sharing. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2007 by Alan Smith 
Yummy, although the times are incorrect. There is no way this takes 1hr 45 min. It takes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2003 by PATTON0626 
My husband really loves this recipe. We had it at a potluck and he would not stop talking... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2005 by JEFFDOG01 
Terrific, restaurant style meal. The preparation was a little much for a weeknight dinner,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2003 by Linda 
I wasn't sure about this recipe as it was a bit involved, but thought I'd try it. It was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2007 by Ian Boyd 
This is a very good recipe. After the pasta has been drained I place it in the 13*9 pan. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2006 by dkjm28 
Don't be afriad to try this recipe! I only made half of the recipe as 6 chicken breasts would... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 1, 2006 by SOLDIERMATE 
Sauce went fine with pasta (mini-shells, not penne) for me. I only coated one side of the... MORE

 
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