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. Transfer to a deep 20x30cm 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 breadcrumbs to coat.
Heat the olive oil and butter in a large frypan 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 frypan leaving it coated.
While the chicken is cooking place bacon in a large deep frypan. Cook over medium-high heat until crisp. Remove bacon from frypan then crumble and set aside.
Place the frypan that used to have chicken in it over medium heat. Add tomato, onion and bacon then cook for about 5 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 grated cheese.
Bake for 15 to 20 minutes in the preheated oven until cheese is melted and dish is heated through.
We thought this one was "ok" - I think the onions needed sauteering prior to adding in tomatoes and other sauce ingredients (too crunchy/raw for our tastes) and it was difficult to cook the chicken enough on the stove without burning it because of the breading, and some of our pieces weren't fully cooked even after almost a half hour in the oven so pounding the chicken thin before breading would be a good idea. The flavor was good, tangy, and a BBQ-ey - and the texture of the chicken came out nice. - 16 May 2013