Outside The Box
Missing Chicken Bellagio?
The secret is out! Follow these steps to unfold the famous Cheesecake Factory at home recipe.
Ingredients
8 oz. Spaghettini Pasta
1 fz. Canola Oil
2 ea. Boneless, Skinless Chicken Breasts (3 Oz.), Pounded Approximately 6” Wide
1/4 tsp. Kosher Salt
1/8 tsp. Freshly Ground Black Pepper
1 oz. All-Purpose Flour
2 fz. Egg Wash
2 oz. Seasoned Breadcrumbs
3 fz. Parmesan Cream Sauce
1-1/2 fz. Basil Oil
1/2 fz. Chicken Broth
1 tbl. Butter
1/4 oz. Parmesan/Romano Cheese Blend
1/2 tsp. Parsley, Chopped
3/4 oz. Prosciutto, Sliced 1/16”
1/2 oz. Baby Arugula
1/2 tsp. Olive Oil
Pinch Kosher Salt
Pinch Freshly Ground Black Pepper
1 tsp. Lemon Juice, Freshly Squeezed
1/4 oz. Parmesan/Romano Cheese Blend

Recipe
1. Drop the pasta into a pot of boiling salted water and cook until “al dente” (approx. 8 mins.)

2. Season the chicken breasts evenly (one side only) with salt and pepper. Coat the chicken lightly with flour (both sides), shaking off any excess. Dip the chicken into the egg wash, and then coat them evenly (both sides) with the seasoned breadcrumbs. Gently press the breadcrumbs onto the chicken to help “set” the coating.

3. Ladle the oil onto a flat grill or into a large sauté pan and allow to heat. Carefully place the breaded chicken breasts onto the grill or into the pan and cook until the chicken is crispy and has turned a light, even golden brown. Turn the chicken over and continue to cook until done.

4. While the chicken and pasta are cooking, ladle the parmesan cream sauce into a small non-stick sauce pot or sauté pan set over medium heat. Allow the sauce to come up to a boil, stirring occasionally to prevent burning. As soon as the sauce begins to boil, remove it from the heat immediately. Set aside and keep warm. 

5. Ladle the basil oil and chicken broth into a large non-stick sauté pan set over medium heat. Cook the sauce ingredients until heated through. Add butter stirring to incorporate. Continue to cook until just heated through. Add the well-drained pasta and cheese to the pan tossing to incorporate.

6. Mound the pasta onto the center of the serving platter, leaving a 1” open border within the rim. Ladle 2 fz. of the parmesan cream sauce onto the platter and around the pasta.

7. Place the chicken cutlets on top of the pasta at a slight angle (shingled if necessary). When platted correctly, very little of the pasta will remain visible. Drizzle the remaining parmesan cream sauce randomly over the chicken. Sprinkle the chopped parsley evenly over the chicken and pasta.

8. Set the prosciutto slices around the top of the chicken forming a fluffy “crown” with an open area left in the center.

9. Place the arugula into a clean stainless-steel mixing bowl. Drizzle the oil into the bowl and over the arugula. Squeeze the lemon wedge over the arugula and season with a little salt and pepper. Add the parm/romano into the bowl. Gently toss the ingredients together to coat the arugula with the dressing. Mound the arugula on top of (centered) the chicken and over the pasta within the open area of the prosciutto “crown”.
 
  • Want the PERFECT eye look?

Stay Informed By Subscribing To The Beach Updates and get the latest news and announcements of what’s happening sent directly to you.

    • Outside The Box
      Do you know the secret behind Victoria Secret’s Bombshell?
      Famous New Yorker Perfumer Adriana Medina tells us how it was created!
    • Outside The Box
      Craving for some pasta from Fratelli La Bufala?
      Chef Francesco Moccia shares his secret on how to make Paccheri Pasta!
    • Outside The Box
      Got a sweet tooth?
      Haagen Dazs shares easy and simple tips to make the perfect banana split.
    • Outside The Box
      Craving for some Salmon?
      Sushi Art shows you how to make a Teriyaki Salmon Poke Bowl their way!
    • Outside The Box
      Calling all the chocolate lovers!
      Follow these steps to make the famous chocolate shake with Haagen Dazs ice cream.
    • Outside The Box
      Fancy a healthy dessert?
      Make oatmeal cookies at home with Pastry Chef MAKS from Oompa Loompa
    X

    Meraas Group uses cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, click here. By continuing to use our website, you accept our use of cookies.

    Ok