Anthony's Chicken

Anthony's Chicken

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"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."
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1 h 45 m servings 993 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 993 kcal
  • 50%
  • Fat:
  • 36.3 g
  • 56%
  • Carbs:
  • 107.4g
  • 35%
  • Protein:
  • 60 g
  • 120%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 1955 mg
  • 78%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 55 Ratings

Most helpful positive review

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 bac...

Most helpful critical review

Tasty, but not worth all the preparation. Too heavy.

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 bac...

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 bu...

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 th...

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 weeken...

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...

This is a very good recipe. After the pasta has been drained I place it in the 13*9 pan. Then I put the mustard and BBQ sauce on at this point to prevent the pasta from becoming gummy or stick...

Sauce went fine with pasta (mini-shells, not penne) for me. I only coated one side of the chicken. I seared the other side, then drizzled it with lime juice while the breaded side was cooking....

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