Chicken Bellagio Over Zoodles A Cheesecake Factory Recreation

Start by making the cream sauce.

Press 4 cloves of garlic through a garlic press.

In a medium frying pan, add 1 tablespoon of olive oil and 1 tablespoon of Kerrygold butter.

Melt the butter and add the garlic, cooking for about 2 minutes without burning it.

Add chicken stock mixed with 1 tablespoon of Bob's Red Mill one-to-one baking flour to thicken the sauce.

Stir in 1 teaspoon of rosemary and 1 teaspoon of Italian seasoning.

Turn the heat to medium to bring the sauce to a simmer and thicken it up.

Once thickened, add salt and 1/2 cup of heavy whipping cream, then mix in freshly grated parmesan cheese until hot and bubbly.

Cover the sauce to keep it warm off the heat.

Prepare zucchini by cutting off both ends and using a zoodle machine to create zoodles, cutting long strands for easier eating.

Pound thinly sliced chicken breasts to ensure even thickness, covering with saran wrap to minimize mess.

Season one side of the chicken with salt and pepper.

In a bowl, crack and whisk 1 egg.

On a plate, add Bob's Red Mill one-to-one baking flour and season with salt and pepper.

On another plate, add Aaliyah's original real panko crumbs mixed with Italian seasoning.

Coat each chicken breast in flour, then dip in egg, and finally coat well with panko crumbs, pressing down to ensure the coating sticks.

Place breaded chicken on a clean plate.

Heat a frying pan for the chicken and another for the zoodles, adding olive oil to the zoodle pan.

Cook zoodles for 3-4 minutes, adding salt and garlic powder, and tossing to combine.

Equipment Needed

Spice Level:

Dietary

Allergens