Breast Of Chicken Scala Recipes

Steps:

• Combine tomato sauce, celery, onion, garlic powder, 1 teaspoon salt, 1 teaspoon papper, basil, oregano, Italian seasoning, crushed red pepper and bay leaf in a large sauce pan; stir well.
• Simmer for 30 to 45 minutes or until celery is tender.
• Combine egg, milk and salt and pepper to taste.
• Dip chicken in egg mixture; roll in bread crumbs, coating well.
• Arrange chicken in a shallow roasting pan.
• Bake at 350°F for 30 minutes or until done.
• Cut chicken into 1-inch strips.
• Partially cook linguine according to package directions; drain.
• Place linguine in a 9-inch square baking dish.
• Spoon half the sauce mixture over linguine.
• Arrange chicken over sauce; spoon remaining sauce mixture over chicken.
• Sprinkle with Parmesan cheese and Mozzarella cheese.
• Bake at 350°F for 30 minutes or until cheese is lightly browned.
• Sprinkle with parsley and serve immediately.

Steps:

• Dredge each chicken breast in flour.
• Melt butter in large saute pan. Add chicken and saute until golden brown on each side.
• Add consomme. Reduce heat to low, cover and simmer for 45 minutes.
• Stir in sour cream, salt and pepper. Simmer 10 minutes longer.
• Serve each breast with a drizzle of the sauce.
• (Note: the sauce will be thin, like au jus. If you prefer a gravy-like consistency, add a little flour and whisk until thickened).

Steps:

• Sprinkle chicken with pepper; top with cheese. Place in a 1-1/2-qt. baking dish coated with cooking spray. In a small bowl, combine stuffing mix and broth; let stand for 3 minutes. Spoon around chicken. , Combine the soup, wine or additional broth and garlic; spread over chicken. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 170°. ,

Steps:

• Slightly flatten chicken breasts with a tenderizing mallet between sheets of plastic wrap. Lightly season with salt and pepper and brush with some beaten egg.
• Place crab meat stuffing in the middle of the chicken breasts and roll the breasts around the stuffing. Cover and let sit in fridge until well chilled. Bread the breasts by coating them with the rest of the egg, the flour and the bread crumbs. Saute until done. Serve with sour cream.

Steps:

• Heat a saucepan over medium-high heat and add 1 tablespoon of the olive oil, the garlic, and the red pepper flakes. Stir for 30 seconds. Add the tomatoes and 1/2 teaspoon of the salt. Simmer for 30 minutes.
• Meanwhile, working on a large surface covered in baking parchment or plastic wrap, lay down the chicken breasts. Using a sharp slicing knife, cut each piece in half horizontally through the middle.
• In a large prep pan or dish, combine the bread crumbs and 1/2 cup of the Parmesan cheese. Spread out to cover the whole bottom of the pan. Lay down as many chicken breasts as will fit on the mixture. Sprinkle salt and pepper over each piece and turn over, completely coating with the breadcrumb mixture. Repeat the process with the remaining pieces of chicken.
• Heat a large skillet over medium-high heat. Swirl in 2 tablespoons of olive oil, along with butter, to coat the pan. Add the chicken breasts in one layer and cook until golden, about 3 minutes on each side. Remove and repeat the process for the remaining chicken, adding a little oil and butter to the pan as needed.
• Preheat oven to 400 degrees. Spoon some tomato sauce into a greased 9 x 13-inch baking dish to cover. Layer in the chicken pieces and top with mozzarella slices. Spoon over about 1 1/4 cups more sauce, and sprinkle on the remaining 1/4 cup of Parmesan cheese. Bake until golden and bubbling, 30 to 35 minutes. Let rest for at least 15 minutes before serving.