Description
Enjoy a restaurant-quality meal with this Chicken Bellagio recipe. Crispy chicken, creamy parmesan sauce, and fresh arugula salad combine for a culinary delight.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour, for dredging
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Oil, for frying
For the Parmesan Cream Sauce:
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
For the Pasta:
- 1 lb spaghetti or fettuccine
- 1/2 cup fresh basil, chopped
- 2 tbsp olive oil
For the Arugula Salad:
- 2 cups fresh arugula
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 4 thin slices prosciutto
Instructions
- Chicken: Season chicken breasts with salt and pepper. Dredge each piece in flour, dip into the beaten eggs, and then coat with breadcrumbs.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 4-5 minutes per side. Set aside.
- Parmesan Cream Sauce: In a saucepan, heat the heavy cream over medium heat. Once warm, whisk in the Parmesan cheese until smooth. Season with salt and pepper. Reduce heat to low and keep warm.
- Pasta: Cook pasta according to package instructions until al dente. Drain and toss with fresh basil and olive oil.
- Arugula Salad: In a bowl, toss arugula with olive oil, lemon juice, salt, and pepper.
- To serve, divide the pasta among plates. Place a crispy chicken breast on each. Pour some Parmesan cream sauce over the chicken and pasta. Top with arugula salad and a slice of prosciutto.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 4g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 180mg