Man oh, man! Is this ever a great chicken recipe! Thank you so much, Rebekah Rose for sharing it with us on your blog! Have any of you visited the Making Miracles blog yet? Well, you should! it is chock full of yummy recipes that will literally make your mouth water. When I happened upon this Mustard Chicken Pasta Bake recipe I knew right then and there that I needed to make it. Rebekah Rose has some of the best recipes on the entire internet. I seriously cannot wait to visit the Making Miracles Blog to see what else she has up her sleeve! Thank you again, Rebekah Rose, for this absolutely exquisite Mustard Chicken Pasta Bake recipe.
Check out what Rebekah Rose from Making Miracles had to say about this yummy recipe:
It is important to make sure your chicken is pounded somewhat thin, or slice in half, to ensure that when you’re frying it you’re able to cook it all the way (or almost completely all the way) through without burning the crumb coating. I had issues with my thicker pieces of chicken still being pink in the middle even after their time in the frying pan, and the oven. I made a few tweaks (such as sautéing the onions for a few minutes before adding in the other sauce ingredients) and those are reflected below. I thought this was a great dish for “the guys” – lots of meat, pasta, and BBQ-ey sauce to go around! If you like BBQ flavor and saucy pasta and chicken dishes, you will probably like this one too! We used Dijon mustard which gave the sauce a tang – if you prefer sweeter, try honey mustard! I really liked the texture of the chicken in this dish, the coating and frying process made it tender and juicy.
Ingredients
1 13-oz box Barilla penne pasta
2 eggs
1/2 cup milk
1 pinch salt and pepper, to taste
1 1/2 lbs skinless, boneless chicken breast halves, pounded thin or sliced in half
1 cup 4C breadcrumbs
1/2 cup Bertolli olive oil
2 tablespoons Kerrygold butter
4-5 large/thick slices bacon
2 med/lg tomatoes, diced
1 med onion, diced
1 12-oz bottle honey barbecue sauce
3 TBS Dijon mustard
1 1/2 cups Kraft grated cheddar cheese
Instructions:
Preheat the oven to 350 degrees.
Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour into a deep 9×13 baking dish.
Meanwhile, 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 breadcrumbs to coat.
Heat the olive oil and butter in a large frying pan over medium-high heat. Fry chicken breasts until the juices run clear and they are well browned on both sides (about 5-10 minutes per side). Be sure to cook them well, but be careful not to burn the breading. Remove to paper towels to drain. Drain all but about 1 TBS of excess oil from frying pan.
While the chicken is cooking, place bacon in another large deep frying pan. Cook over medium-high heat until crisp. Remove bacon from frying pan, pat to remove excess grease, then crumble and set aside.
Return the frying pan that had the chicken in it to medium heat. Add the onion and sauté for 5-10 minutes, or until beginning to soften and get translucent. Add tomato and cooked bacon, then cook for about 5 minutes or until onion is completely tender.
Pour in the barbecue sauce and mustard. Simmer for 5 minutes. Pour the sauce over the pasta in the dish then place the chicken on the top and cover with grated cheese.
Cover with foil and bake for 25 minutes in the preheated oven. Remove foil, return to oven until cheese is completely melted, chicken is no longer pink in the middle, and dish is heated through.
USE RED NEXT PAGE LINK BELOW
Quick Tip: TServe this delicious entree with your fave steamed veggie. I like Brussels sprouts.
Thank you Making Miracles for this great recipe.
