Chicken Bellagio

Place chicken breasts between two sheets of plastic wrap and pound out to ½” thick.

Prepare dredging station: In one bowl, combine ½ cup flour and salt and pepper. In a second bowl, combine egg and milk. In a third bowl, spread the bread crumbs.

Dip each piece of chicken into the flour mixture, then the egg mixture, and then coat with the bread crumbs.

Fill a large skillet with about ½ inch of oil. Heat over medium high heat. Add the chicken to the skillet and brown on each side, reducing heat if needed to ensure the chicken cooks all the way through without burning.

Meanwhile, cook the spaghetti noodles in a pot of salted, boiling water; follow the instructions on the box to cook to al dente (or desired doneness.) Drain.

To make the basil cream sauce, melt butter in a saucepan over medium heat. Add 2 tablespoons of flour to the saucepan and brown. Whisk in the milk or cream until smooth then whisk in the parmesan cheese and pesto; stir until smooth.

Remove from heat and toss with the spaghetti noodles, reserving a bit of the sauce to drizzle over the plated dish if you wish.

Mound noodles on a serving platter. Place the cooked chicken over the noodles. Gently fold the prosciutto slices into mounds over the top of the chicken. Toss arugula with a drizzle of olive oil and a bit of salt and pepper. Mound over the prosciutto. Top with a bit of extra parmesan cheese if desired.

Serve with a sprinkle of chopped parsley and/or basil.

Equipment Needed

Spice Level:

Allergens