Copycat Cheesecake Factory Chicken Bellagio
Recipes Chicken Italian Main Dish Pasta Restaurants
Description
You will definitely hope that there are leftovers at the end of this fantastic copycat recipe. But, that is wishful thinking. The good news is that you can now enjoy this scrumptious chicken at home.
Ingredients
Pasta and Sauce:
1 c. heavy cream
1 t. minced garlic
1/2 c. freshly grated Parmesan cheese
5-6 fresh basil leaves, finely chopped
freshly squeezed juice from 1 lemon
salt, to taste
freshly ground black pepper, to taste
1 package thin spaghetti
Chicken:
3-4 chicken breasts
1 c. flour
2 eggs
1 c. Italian seasoned bread crumbs
1 c. Parmesan cheese
vegetable or grape seed oil
Garnish:
prosciutto, at room temperature
baby arugula lettuce, washed and dried
extra virgin olive oil
1-2 lemons
Directions
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Pasta and sauce:
Whisk heavy cream and garlic in saucepan over medium-high heat until it begins to thicken. Lower heat to medium-low, being careful not to scorch it. Add in Parmesan cheese; whisk until incorporated; add in basil, lemon juice, salt and pepper; whisk thoroughly; reduce heat to low to keep warm. When ready to serve, toss with thin spaghetti i that has been cooked according to package directions.
Chicken:
In 1st of 3 bowls, place flour. In 2nd, whisk eggs; in third, combine bread crumbs and Parmesan cheese. Set aside.
If chicken is frozen, allow to thaw completely. Wash chicken and pat dry. Butterfly the cutlets, or cut in half by cutting through the middle of the meat so you have 2 thinner pieces.
Place in a large zip-lock bag; gently pound chicken thinner with a meat mallet until even in thickness.
Heat oil in a large skillet over medium -high heat filled about 3/4 inch deep with oil. It's ready when a few drops of water flicked on the oil crackles.
Coat each chicken piece 1st with flour, then dipped in the egg, then last coated with the breadcrumb mixture.
Place 2-3 pieces of chicken at a time in skillet, depending on the size of the skillet. Do not overcrowd. Cook a few minutes, until sides start to turn a golden brown; flip and cook the second side. When finished, remove and place on paper towels to drain. Repeat with remaining pieces.
Assembly:
Place generous serving of pasta in center of plate. Layer with 2 pieces of chicken side by side. Ribbon 1-2 pieces of Prosciutto over tops of chicken. Place a generous handful of arugula over prosciutto. Drizzle a little extra virgin olive oil over arugula, followed by the juice from half of a lemon.
5-6 servings.