Ingredients for Anthony's Chicken
- 1 pound penne pasta
- 2 large eggs
- 1/4 cup milk
- salt, to taste
- pepper, to taste
- 4 boneless, skinless chicken breast halves (about 1 1/2 lbs total)
- 1 cup bread crumbs
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 slices bacon
- 1 cup diced tomatoes
- 1/2 cup chopped onion
- 1 cup honey mustard BBQ sauce
- 1 tablespoon spicy brown mustard
- 1 1/2 cups shredded Monterey Jack cheese
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How to Make Anthony's Chicken
- Preheat oven to 350°F (175°C).
- Cook 1 pound pasta according to package directions until al dente. Drain and set aside.
- In a medium bowl, whisk together 2 large eggs and 1/4 cup milk. Season with salt and pepper to taste.
- Dip 4 boneless, skinless chicken breasts (about 1.5 lbs total) in the egg mixture, then dredge in 1 cup bread crumbs.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Fry chicken breasts until golden brown and cooked through (about 5-7 minutes per side).
- Remove chicken from skillet and set aside on paper towels.
- Cook 4 slices bacon in the same skillet over medium-high heat until crisp. Remove bacon, crumble, and set aside.
- Add 1/2 cup chopped onion and 1 cup diced tomatoes to the skillet. Cook for 3 minutes, until softened.
- Stir in 1 cup honey mustard BBQ sauce and 1 tablespoon spicy mustard. Simmer for 5 minutes.
- Transfer cooked pasta to a 9x13 inch baking dish. Pour the bacon and tomato mixture over the pasta.
- Arrange the cooked chicken breasts on top of the pasta mixture.
- Sprinkle 1 1/2 cups shredded Monterey Jack cheese over the chicken.
- Bake for 15-20 minutes, or until cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
85 g
Sugar
110g
Fat
130g
Carbs
37g