Tuesday, February 2, 2010
One dish I always appreciate when I go out is called Chicken Bellagio from Cheesecake Factory. It is a breaded chicken breast pan fried, placed on top of angel hair pasta and a garlic basil pesto sauce, and then topped in strips of prosciutto and the whole thing covered in fresh arugula.
The chicken melts in your mouth, and the basil pesto is amazing.
So naturally, I need to make it at home from time to time. :-) It's a pretty quick fix.
A pair of chicken breasts, bread crumbs, an egg (scrambled), flour, angel hair pasta for two, a cup of heavy cream, about a quarter cup of basil pesto, half a cup of shredded parmigiana, prosciutto, and washed arugula. Salt and pepper for the sauce, and oregano and parsley for the breading.
Pound out the chicken breasts one at a time in between two pieces of plastic wrap until flattened out evenly. Coat the breast in flour (cover all the wet spots), and then dip in the egg, and then into the bread crumbs mixed with the herbs. Press the crumbs in evenly. Fry on each side until golden brown.
To prepare the sauce, I decided to go with an garlic basil pesto alfredo sauce. It's a little thicker, but I find that its less greasy and more yummy. I've talked about making this sauce before. Basically bring the cream to a low boil, stirring constantly and incorporate the basil pesto (which you premade while it was fresh in season, and then froze, yes?). Salt and pepper to taste, and as it begins to thicken, add the parm and stir vigorously to incorporate it. Continue to stir until it thickens more, and then remove from the heat.
Pile a small nest of the cooked aldente angel hair pasta on the plate, pour a bit of the sauce over it, place the breast directly on top of it, top with a little more sauce, tear up a slice of prosciutto and layer over the chicken, and then top the whole thing with a small handful of arugula.