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cheesecake factory chicken bellagio

Chicken Bellagio Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 690
Ingredients Method Notes

Ingredients
  

  • 4 (6 oz) boneless skinless chicken breasts, pounded to ½ inch thick
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 4 tbsp olive oil, divided
  • 8 oz cremini mushrooms, sliced
  • 3 tbsp unsalted butter, divided
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 cup chicken broth
  • 2 tbsp fresh lemon juice
  • 2 tbsp capers, drained
  • 1/2 cup heavy cream
  • 8 slices prosciutto
  • 8 oz fresh mozzarella, sliced
  • 8 oz angel hair pasta
  • 2 tbsp chopped fresh parsley
  • Salt and black pepper, to taste

Method
 

  1. Bread the pounded chicken breasts in flour, egg, and a panko-Parmesan mix, then sear in 2 tbsp olive oil over medium-high heat, 4-5 minutes per side, until golden and cooked to 165°F (74°C).
  2. Sauté the sliced mushrooms in 1 tbsp butter for 5-6 minutes until browned, then stir in the minced garlic for 30 seconds.
  3. Deglaze with the white wine, add the chicken broth, lemon juice, and capers, simmer 3-4 minutes, then stir in the heavy cream and remaining butter and simmer 2 more minutes until thickened.
  4. Top each seared chicken breast with prosciutto and mozzarella, then broil 2-3 minutes until the cheese melts and turns golden in spots.
  5. Toss the cooked angel hair pasta with a spoonful of sauce, plate with the chicken on top, spoon over the remaining sauce with mushrooms and capers, and finish with chopped parsley.

Notes

If you want the crust to stay as crisp as possible, spoon the sauce around the chicken rather than directly over the crust. This recipe makes enough sauce to coat the pasta lightly; double it if you like a saucier plate.