MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Anthony's Chicken
Categories: Pasta, Poultry, Dairy, Pork, Cheese
Yield: 6 Servings

1 lb Dry penne pasta
2 lg Eggs
1/2 c Milk
Salt & pepper
6 (4 oz ea) skinned, boned
- chicken breast halves or
- thighs
1 c Bread crumbs
1/2 c Olive oil for frying
2 tb Butter
1 lb Sliced bacon
2 lg Tomatoes; diced
1 lg Brown onion; diced
18 oz Bottle honey mustard bbq
- sauce
3 tb Spicy brown mustard
8 oz Shredded Monterey Jack
- cheese

Set the oven @ 350ºF/175ºC.

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 9" x 13" inch baking dish.

In a medium bowl, whisk together the eggs and milk. Season
with salt and pepper. Dip the chicken pieces 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 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.

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.

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.

Bake for 15 to 20 minutes in the oven, until cheese
is melted and dish is heated through.

Makes 6 servings

RECIPE BY: Anthony D'Onofrio

RECIPE FROM: http://allrecipes.com

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