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"!!!
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.
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.
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.
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. Really makes it pop. Would like to know if "Anthony" likes it. Don't need near that much oil to make it tasty in a non-stick skillet. Worth the prep.
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 sticky. I also use chicken tenderloins that are already skinned and deboned. They are easier to cook. They cook in less time and they are more tender in my opinion. Again this is a very good recipe and it is good for leftover lunches.
Tasty but not worth all the preparation. Too heavy.
