Chicken La Scala Recipes

CHICKEN CHILI LASAGNA

Steps:

• In a large bowl, beat the cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro until blended. Stir in chicken; set aside. , In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin. , Spread 1/2 cup of the cheese sauce in a greased 13x9-in. baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.

CHICKEN LA SCALA

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.