Chicken Bellagio ~ Cheesecake Factory

Have you ever been to the Cheesecake Factory? And tried the Chicken Bellagio? {my mouth is watering}. 

Divine.

Every bite of that dish just works in harmony together. The flavors compliment and entertain~ basil, lemon, garlic, Parmesan! {oh my...}

The first time I ate this dish, I left thinking about it. I though about it the next day. When I would drive by, I would remember how good it was. That good. So I went on another occasion and ordered it again. This time I ate slowly, determined to taste every flavor and examine every aspect of the dish to see if I could bring some of this goodness home. 

This is a cell phone picture of the actual dish at Cheesecake. 

I think I am pretty close and its a whole lot cheaper ;)

SO... 

We will start. 

Chicken Bellagio ~ Cheesecake Factory

Pasta and Sauce

Ingredients:

1 Cup Heavy Cream

1 tsp Minced Garlic

1/2 C Fresh Grated Parmesan Cheese

5-6 Fresh Basil Leaves Minced

Juice from 1 lemon

salt and pepper

1 pkg. Spaghettini (thin spaghetti)

Instructions

Whisk heavy cream and garlic in sauce pan over medium-high heat until it begins to thicken. Add in Parmesan cheese and whisk til incorporated. Lower heat to medium-low careful not to scorch. Add in basil, lemon juice and salt and pepper. Whisk thoroughly and reduce to a low heat to keep warm. When ready to serve toss with Spaghettini that has been  cooked at pkg directs.

Chicken

Ingredients:

3-4 Chicken Breast

1 C Flour

2 Eggs

1 C Italian Seasoned Bread Crumbs

1 C Parmesan Cheese

Oil {Vegetable oil works great, but olive or grape seed oil is a nice alternative}

Instructions

You will need 3 bowls. In first bowl place flour. The second whisk the eggs and third combine bread crumbs and Parmesan cheese. Set aside. If chicken is frozen, allow to thaw completely. Butterfly the cutlets, or cut them in half by cutting through the middle of the meat so you have 2 thinner pieces. Then place in a large sturdy zip-lock bag and with a meat mallet gently hammer chicken so that the piece is an even and thickness. 

About this time, begin to heat your oil in a large skillet over medium -medium/high heat. You will want to fill your skillet about 3/4 inch deep with oil. You will know when ready if you flick a few drops of water on the oil and it crackles. Take each piece of chicken and first coat them with flour, then dip in the egg, then last coat with bread crumb mixture. Do this to each piece.

 Then place 2-3 pieces of chicken at a time in skillet. This will depend on how big your skillet is. Don't over crowd. Allow to cook a few minutes, sides will start to turn a golden brown. Then flip and cook the other side. When finished remove and place on paper towels to drain excess oil. Repeat with remaining pieces.

Garnishes

Prosciutto at room temp.

Arugula Lettuce washed and dried (Pictured is baby Arugula)

Extra Virgin Olive Oil

1-2 Lemons

Assembly

To assemble this dish in true Cheesecake Factory Style..

Place generous serving of pasta in middle of plate. Layer with two pieces of chicken side by side. Ribbon 1-2 pieces of Prosciutto over top of chicken. Then place a generous handful of arugula over prosciutto. Drizzle a little evoo over arugula followed by juice of a lemon half.

Oh lovely lemons. Can't get enough!

And complete. Try not to eat it before the dinner party starts.

Enjoy your Chicken Bellagio.

ps... 

.... Try not to short cut on the Arugula. I am currently OBSESSED with arugula. I don't even buy lettuce any more. Just Arugula, baby arugula because that is what my grocer carries. It just has a wonderful nutty flavor. Seriously nutty. Try it.. you will think, hum... nutty? Then try it will a little lemon juice and S/P. How healthy and tasty is that!? I've been partnering my lovely arugula topped with some Pico  and grilled chicken. So lean and so tasty. 

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