• St. Anthony 01 (Zaccaria)

    From Dave Drum@1:229/452 to All on Sun Jul 4 17:54:50 2021
    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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