The Cheesecake Factory Chicken Bellagio Pasta | CopyCat Recipe | Restaurant Remake

Pour 1/4 cup extra virgin olive oil into a bowl for the arugula salad.

Season the salad with black pepper and squeeze in the juice of 1/2 lemon, then toss and set aside covered with saran wrap in the fridge.

Blanch 1 cup of basil leaves in boiling water for 1 minute, then transfer to ice cold water to maintain color.

Squeeze out excess water from the basil using a paper towel and transfer to a food processor.

Add a pinch of salt and black pepper to the basil, then add 1/2 cup of olive oil and blend until smooth.

Melt butter in a saucepan, then add flour and cook for 30 seconds until no lumps remain.

Slowly add 1/4 cup white wine and then 1/2 cup heavy cream, whisking to avoid lumps.

Season the sauce with black pepper and adjust consistency with more white wine if needed, cooking until the cheese is melted and sauce is creamy.

Butterfly the chicken breasts and pound them to flatten.

Season the chicken with black pepper only, avoiding salt to keep sodium low.

Prepare a breading station with 1.5 cups breadcrumbs in one pan and whisk 2 eggs in another.

Dunk the chicken in the egg wash, then coat with breadcrumbs.

Equipment Needed

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Dietary

Allergens