ANTHONY'S CHICKEN
Lightly breaded chicken breast covered with a honey mustard barbecue sauce containing chopped bacon, diced tomatoes and onions. This dish is baked over pasta topped with Monterey Jack Cheese.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (175°F). 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 dish 9- x 13-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 the 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 the bacon in a large, deep skillet. Cook over medium-high heat until crisp. Remove the bacon from pan. crumble and set aside.
- Place the skillet that used to have chicken in it over medium heat. Add tomato, onion, bacon, and cook for about 3 minutes, or until onion is soft. Pour in the barbecue 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 1357.9, Fat 76.5, SaturatedFat 26, Cholesterol 234.7, Sodium 2060.2, Carbohydrate 112.7, Fiber 10.8, Sugar 27.7, Protein 54.4
ANTHONY'S CHICKEN
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
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
CHICKEN FRIED RICE
This is a recipe I make at home for my three daughters. It's a amazing way to use leftover rice and to turn a Chinese classic into a vehicle for spring ingredients. This fried rice boasts an incredible collection of green vegetables while playing off the magical combination of garlic, onion, scallion, and ginger.
Provided by Michael Anthony
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the rice: Add the rice and water to a small saucepan over low heat; bring to a simmer with the lid on, 6-7 minutes. Cook an additional 8-10 minutes with the lid on to steam slowly; when rice is done, remove from heat and set aside.
- Blanch the vegetables: Bring a pot of water to a boil and add 3 big pinches of salt; fill a large bowl with ice water. Add the English peas to the simmering water for 10 seconds, then remove to the ice bath with a slotted spoon. Blanch the sugar snap peas in the same manner. The asparagus and green beans will each take about 3-4 minutes to blanch. Remove all of the vegetables from the ice water and set aside.
- Trim and discard the dark green part of the scallion and remove outermost layer of the remaining section. Peel the piece of ginger with a spoon and mince as finely as possible; set aside. Mince the onion and set aside. Mince the garlic and add to the ginger. Slice the scallion into thin rounds and add to the onion. Peel the carrot, slice into thin rounds, and set aside. Now cut the blanched vegetables so they are the same size. On a separate cutting board, dice the chicken into bite-sized pieces, removing any pieces of cartilage or bone; set aside.
- Place the wok over medium-high heat and add a splash of sesame oil to heat. Meanwhile, crack the eggs into a bowl and beat them. When the oil is hot, add the chicken and cook through, 3-4 minutes. Add the garlic and ginger to the chicken and cook 1 more minute, stirring constantly to prevent burning. Add the onion and scallion, followed by the carrot, and cook for 1-2 minutes. Add soy sauce and stir to marry the flavors; add the eggs, stirring so they can cook and break up into pieces. Then fold in the rest of the vegetables. Once the egg has finished cooking, taste and season with more soy sauce and sesame oil, and add the sesame seeds.
- Add the rice and stir well to combine. Serve on a large platter, finish with additional sesame seeds, and eat while hot.
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