Wednesday, July 24, 2013

Chicken Bellagio Cheesecake Factory Version

I am going to preface this by saying this blog is about telling you what works for our family and what doesn't.  Hubby thought this was ok I however think it tastes nothing like the Cheesecake Factory version and was very disappointed with the sauce, it was too lemony for me.  The chicken was great but as for pasta I would much rather make the Cajun chicken pasta that I posted a few weeks ago.  This is also a pretty expensive meal, think $4 per serving... I know this doesn't seem like much but between garlic bread, chicken, parmesan, arugula, and whipping cream it all added up pretty quickly.  I probably will not be making this again but am going to include the recipe on here just in case you want to try it.

Pasta and Sauce

  • 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)

  • Chicken

  • 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}

  • Garnish

  • Prosciutto at room temp. (Didn't use)
  • Arugula Lettuce washed and dried (Pictured is baby Arugula)
  • Extra Virgin Olive Oil
  • 1-2 Lemons

  • (Pasta and Sauce)
    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.

    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.

    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!

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