Anthonys Chicken Recipes

ANTHONY'S LIME CHICKEN WITH PASTA

Anthony's Lime Chicken with Pasta image

Breaded chicken breasts are pan-fried in olive oil, butter, and sliced garlic, then simmered with white wine, diced tomatoes, and lime wedges; served over pasta shells coated with olive oil, butter, Parmesan, and parsley.

Provided by AD119

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 1h

Yield 6

Number Of Ingredients 16

Ingredients

1 (16 ounce) package dried small pasta shells
3 tablespoons olive oil
2 tablespoons butter
½ cup Parmesan cheese
2 tablespoons chopped fresh parsley
½ cup olive oil
3 tablespoons butter
1 clove garlic, sliced
4 (6 ounce) skinless, boneless chicken breast halves - cut into 2 inch pieces
salt and pepper to taste
2 eggs, beaten
¼ cup milk
1 cup bread crumbs
2 limes, quartered
½ cup white wine
1 (14.5 ounce) can diced tomatoes

Steps:

Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, pour pasta into a large bowl, and stir in 3 tablespoons olive oil, 2 tablespoons butter, Parmesan, and parsley.
Meanwhile, warm 1/2 cup olive oil and 3 tablespoons butter in a large skillet over medium heat. Stir in garlic.
Season chicken pieces with salt and pepper. In a bowl, whisk together the eggs and milk. Dip chicken into egg mixture, then coat with bread crumbs. Place chicken pieces and limes into hot skillet. Cover, and cook until chicken is well browned on the bottom. Turn the chicken, and pour wine into the skillet; cover, and cook until the chicken is browned. Stir in diced tomatoes; cover, and cook about 3 minutes. Remove lime wedges, and serve over pasta.

Nutrition Facts : Calories 863.9 calories, Carbohydrate 73.6 g, Cholesterol 160 mg, Fat 42.3 g, Fiber 4.6 g, Protein 44.5 g, SaturatedFat 12.3 g, Sodium 516.1 mg, Sugar 6.6 g

ANTHONY'S CHICKEN

Anthony's Chicken image

Lightly breaded chicken breast covered with a honey mustard barbeque sauce containing chopped bacon, diced tomatoes and onions. This dish is baked over pasta topped with Monterey Jack cheese.

Provided by Anthony D'Onofrio

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 1h45m

Yield 6

Number Of Ingredients 14

Ingredients

1 pound dry penne pasta
2 eggs
½ cup milk
salt and pepper to taste
6 (4 ounce) skinless, boneless chicken breast halves
1 cup bread crumbs
½ cup olive oil for frying
2 tablespoons butter
1 pound sliced bacon
2 tomatoes, diced
1 onion, diced
1 (18 ounce) bottle honey mustard barbecue sauce
3 tablespoons spicy brown mustard
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

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; drain. Transfer to a deep 9x13 inch baking dish.
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 bread crumbs to coat. Heat the olive oil and butter in a large skillet over medium-high heat. Fry chicken breasts 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 preheated oven, until cheese is melted and dish is heated through.

Nutrition Facts : Calories 992.7 calories, Carbohydrate 107.4 g, Cholesterol 203.5 mg, Fat 36.3 g, Fiber 4.2 g, Protein 60 g, SaturatedFat 15.6 g, Sodium 1954.6 mg, Sugar 32.6 g

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