Chicken Bellagio — Inspired by the Cheesecake Factory
Servings 4 people
Ingredients
- 2 large boneless chicken breasts
- ½ c all-purpose flour
- 1 egg room temperature
- ¼ c milk
- ¾-1 c Italian-seasoned bread crumbs
- 1 tsp salt divided
- 1 tsp pepper divided
- 32 oz spaghetti pasta
- 1 c parmesan/romano cheese blend
- 4 slices of prosciutto
- 2 cups baby arugula
- 4 tbsp olive oil divided
- 1 tbsp lemon juice
- Salt and pepper to taste
- ¼ c parmesan/romano cheese blend
Basil Oil:
- ½ cup fresh basil leaves packed
- 2 tbsp olive oil
- 3 tbsp parmesan/romano cheese blend
- ½ c chicken broth
- 2 tbsp butter
Parmesan Cream Sauce:
- 1 c heavy whipping cream
- 4 tbsp salted butter
- 1 tsp pepper
- 1 tbsp minced garlic
- 1 ¼ c shredded parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta to the pot, and cook until al dente, approximately eight minutes.
- Using kitchen shears, trim all fat from the chicken breasts. Place them one by one into a quart or gallon sized ziplock baggie, and use a meat mallet to flatten the chicken to approximately ¼ inch thickness. Cut in half so that you have four pieces of chicken total.
- Whisk the egg and ¼ c milk together to create an egg wash. Place in a large wide bowl. (A small glass baking dish could also be substituted.) Add the all-purpose flour to a second wide bowl, and mix ½ tsp salt and pepper into the flour. Place the seasoned bread crumbs in a third bowl.
- In a large skillet, heat two tbsp of olive oil over medium high heat. Season the chicken breasts evenly with ½ tsp salt and pepper. Dip each chicken breast into the flour, making sure to cover both sides. Shake off any excess flour, and then dip into the egg wash, and then coat the chicken with the seasoned breadcrumbs on both sides. You may need to lightly press the breadcrumbs onto the chicken to ensure you get a nice even coating.
- Carefully place each piece of chicken in the hot oiled skillet, and cook approximately three to four minutes on each side, or until lightly golden brown and fully cooked.
- While the chicken and pasta are cooking, prepare the parmesan cream sauce. Begin by adding the four tbsp of butter and heavy whipping cream to a large skillet pan. Simmer over low heat for two to three minutes, stirring continuously to keep the cream from scorching. Add the minced garlic and pepper, and mix well. Add in the parmesan cheese, and heat until fully melted. Remove from heat, and set aside.
- Prepare the basil oil by adding the fresh basil leaves to a food processor. Pour the two tbsp olive oil and parmesan/romano cheese blend over the basil leaves and blend until smooth and creamy. Pour the basil mixture into a large skillet pan. Add the two tbsp of butter, and ½ cup of chicken broth to the pan. Cook over medium heat until heated through, and butter has fully melted. Drain the spaghetti pasta, and add to the pan. Add the one cup parmesan/romano cheese blend, and mix well until all ingredients are incorporated. Turn off the burner.
- In a large bowl add the arugula, two tbsp olive oil, salt and pepper to taste, and lemon juice. Mix well to incorporate all ingredients. Sprinkle with ¼ c parmesan/romano blend cheese, and again mix well.
- To serve, place approximately ¼ of the pasta into a bowl. Top with parmesan cream sauce. Place one piece of chicken on top of the pasta. Drizzle more parmesan cream sauce over the chicken. Lay one slice of prosciutto on top of the chicken. Place approximately ½ cup of the arugula on top of the prosciutto, and serve immediately.
