Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dry penne pasta
salt and pepper to taste
6 (4 ounce) skinless, boneless chicken breast halves
skinless, boneless chicken breast halves
olive oil for frying
1 (18 ounce) bottle
honey mustard barbecue sauce
spicy brown mustard
1 (8 ounce) package
shredded Monterey Jack cheese
WOW...Is this tasty!!! This deliciously creative chicken dish has become a family favorite in our home!!! It is a wonderful combination of flavor... with the honey mustard barbeque sauce and bacon. The list of ingredients is fairly simple and they taste awsome together. It's also nice because it is quick to prepare. We love it!!! Our compliments to the chef...Thanks "Anthony"!!!
Tasty, but not worth all the preparation. Too heavy.
This is great but at 1000 cals and 36 grams of fat it is way too much for me so I lightened it up by using ff dressing, light shreaded mexican cheese, and a bag of Hormel bacon bits. Also no butter or breading or you can use egg white and bread crumbs and a little olive oil to brown chicken breast or just brown them in cooking spray. Still turned out great and with a lot less calories and fat. This tasted great and my family loved it. Thanks Anthony!
Yummy, although the times are incorrect. There is no way this takes 1hr 45 min. It takes about 45 min to brown the chicken, bacon, etc. and then 20 min in the oven. Should be approx 1 hr.
This is just awesome, love the flavor combinations. Thanks for sharing.
My husband really loves this recipe. We had it at a potluck and he would not stop talking about it, so I made it. I did make a few minor changes though to make it more nutritional. I fried the chicken in half the oil and ommitted the butter, used only 12 oz of reduced fat bacon and used reduced fat cheese. It still tasted great. I also only used 2 tablespoons of the spicy mustard.
Terrific, restaurant style meal. The preparation was a little much for a weeknight dinner, but if you have the time to do the preparation, it is a great meal. Recommend making it on the weekend. Also, a little expensive for a family. Can't complain about the taste though.
I wasn't sure about this recipe as it was a bit involved, but thought I'd try it. It was good, but I'm not sure I will make it again. If I do, I will save some of the sauce and spoon it on top of the chicken then cover with the cheese. The pasta had almost to much sauce and the chicken was kind of bland. We didn't finish it the first night and had the leftover's warmed the next, it seemed to taste better the second day.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 326
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce
See how to make an easy weeknight chicken dish that's a 5-star favorite.
See how to make a quick-and-easy, creamy chicken casserole.