Crazy Chicken Combo
Author:
Aaron Thomas
Recipe type:
Entree
Prep time:
30 mins
Cook time:
1 hour 20 mins
Total time:
1 hour 50 mins
Serves:
4
This crazy chicken combo has no hot spices but will make you slap your knee with the taste. It is a fairly simple meal to put on the table.
Ingredients
1 box dry penne pasta (currently shrunk to 13.25 oz.)
2 eggs (pasture raised of course)
½ cup milk (buttermilk used occasionally)
dash of salt
dash of pepper
4 skinless, boneless chicken breast
1 cup bread crumbs
½ cup olive oil for frying
2 tablespoons butter
8 slices bacon
1 cup chicken stock
½ cup tomato paste
1 onion, diced
1 (18 ounce) bottle honey mustard barbecue sauce
3 tablespoons spicy brown mustard
1 cup shredded Monterey Jack cheese
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente
After rinsing and draining put in a deep 9x13 inch baking dish.
Cook bacon until crispy and then crumble and set aside.
Heat the olive oil and butter in a large skillet over medium-high heat.
In a bowl, whisk together the eggs and milk.
Season with salt and pepper.
Dip the chicken breasts in the egg mixture, then roll in bread crumbs to coat.
Fry chicken breasts until the juices run clear, and they are well browned on both sides. Place aside to drain off excess oil
Cook onion in skillet until translucent
Add the chicken broth, tomato paste, bacon, bbq sauce, and spicy mustard.
Simmer for 5 minutes.
Pour the sauce over the pasta in the dish
Put chicken on top of pasta
Sprinkle shredded Monterey Jack cheese.
Bake for 20 minutes in the preheated oven, until cheese is melted.
Recipe by
Rural North Carolina
at https://wokokon.com/crazy-chicken-combo-is-for-supper/
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