CHICKEN BELLAGIO Copycat Cheesecake Factory Recipe DINNER FOR TWO

Cook spaghetti per directions on back of package in salted boiling water until tender. Drain and place in pot. Mix in 1 TBS butter, 2 TBS shredded parmesan cheese, and 1 tsp basil or olive oil. Set aside with lid on.

In the meantime pound out chicken until thinned out evenly.

Using 3 narrow dishes; place flour, 1/2 tsp salt, and 1/2 tsp black pepper in one of the dishes and whisk together. In 2nd narrow dish whisk 2 eggs. In 3rd narrow dish add 1/2 cup Italian bread crumbs.

Place 1 TBS cooking oil & 1 TBS butter into large skillet and heat over medium/medium high heat.

Dip each chicken cutlet into the flour mixture on both sides and shake off excess. Dip flour coated chicken into egg and coat on both sides. Then place chicken into bread crumbs and press firmly on both sides.

Place both dredged chicken cutlets into hot skillet. Cook for 3-4 minutes on one side until golden brown on the bottom. Flip chicken over and cook an additional 3-4 minutes until golden brown and cooked through. Remove and place on a small cutting board and set aside. NOTE: add additional oil if needed to keep chicken from drying out after turning over chicken.

In the skillet add the heavy whipping cream and butter over medium heat. Stir and simmer for 2-3 minutes until butter has melted and is incorporated with the cream. Stir in minced garlic and black pepper. Gradually add in 1 1/4 cups shredded parmesan cheese. Stir until melted. Bring to a boil over high heat, then turn off heat and let sit for a few minutes.

In a serving bowl place 1/2 of the spaghetti. Ladle 1/4 cup of parmesan sauce over the spaghetti. Slice a chicken cutlet and place on top of sauced spaghetti. Place 2 pieces of prosciutto on top of the chicken. Top with a handful of arugula. Add more sauce and drizzle with a little of basil oil, if desired.

Prepare 2nd bowl. Enjoy this meal for 2 or double up and make a meal for a family. Much cheaper than eating out and enjoy restaurant dishes made at home.

Equipment Needed

Spice Level:

Allergens