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Name: Chicken Bellagio
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 8 oz. Spaghettini Pasta; 1 fz. Canola Oil; 2 ea. Boneless Skinless Chicken Breasts (3 Oz.) Pounded Approximately 6” Wide; 1/4 tsp. Kosher Salt; 1/8 tsp. Freshly Ground Black Pepper; 1 oz. All-Purpose Flour; 2 fz. Egg Wash; 2 oz. Seasoned Breadcrumbs; 3 fz. Parmesan Cream Sauce; 1-1/2 fz. Basil Oil; 1/2 fz. Chicken Broth; 1 tbl. Butter; 1/4 oz. Parmesan/Romano Cheese Blend; 1/2 tsp. Parsley Chopped; 3/4 oz. Prosciutto Sliced 1/16”; 1/2 oz. Baby Arugula; 1/2 tsp. Olive Oil; Pinch Kosher Salt; Pinch Freshly Ground Black Pepper; 1 tsp. Lemon Juice Freshly Squeezed; 1/4 oz. Parmesan/Romano Cheese Blend

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INGREDIENTS

8 oz. Spaghettini Pasta
1 fz. Canola Oil
2 ea. Boneless Skinless Chicken Breasts (3 Oz.) ; Pounded Approximately 6” Wide
1/4 tsp. Kosher Salt
1/8 tsp. Freshly Ground Black Pepper
1 oz. All-Purpose Flour
2 fz. Egg Wash
2 oz. Seasoned Breadcrumbs
3 fz. Parmesan Cream Sauce
1-1/2 fz. Basil Oil
1/2 fz. Chicken Broth
1 tbl. Butter
1/4 oz. Parmesan/Romano Cheese Blend
1/2 tsp. Parsley Chopped
3/4 oz. Prosciutto ; Sliced 1/16”
1/2 oz. Baby Arugula
1/2 tsp. Olive Oil
Pinch Kosher Salt
Pinch Freshly Ground Black Pepper
1 tsp. Lemon Juice ; Freshly Squeezed
1/4 oz. Parmesan/Romano Cheese Blend

INSTRUCTIONS

Drop the pasta into a pot of boiling salted water and cook until “al dente” (approx. 8 mins.)

Season the chicken breasts evenly (one side only) with salt and pepper. Coat the chicken lightly with flour (both sides), shaking off any excess. Dip the chicken into the egg wash, and then coat them evenly (both sides) with the seasoned breadcrumbs. Gently press the breadcrumbs onto the chicken to help “set” the coating.

Ladle the oil onto a flat grill or into a large sauté pan and allow to heat. Carefully place the breaded chicken breasts onto the grill or into the pan and cook until the chicken is crispy and has turned a light, even golden brown. Turn the chicken over and continue to cook until done.

While the chicken and pasta are cooking, ladle the parmesan cream sauce into a small non-stick sauce pot or sauté pan set over medium heat. Allow the sauce to come up to a boil, stirring occasionally to prevent burning. As soon as the sauce begins to boil, remove it from the heat immediately. Set aside and keep warm.

Ladle the basil oil and chicken broth into a large non-stick sauté pan set over medium heat. Cook the sauce ingredients until heated through. Add butter stirring to incorporate. Continue to cook until just heated through. Add the well-drained pasta and cheese to the pan tossing to incorporate.

Mound the pasta onto the center of the serving platter, leaving a 1” open border within the rim. Ladle 2 fz. of the parmesan cream sauce onto the platter and around the pasta.

Place the chicken cutlets on top of the pasta at a slight angle (shingled if necessary). When platted correctly, very little of the pasta will remain visible. Drizzle the remaining parmesan cream sauce randomly over the chicken. Sprinkle the chopped parsley evenly over the chicken and pasta.

Set the prosciutto slices around the top of the chicken forming a fluffy “crown” with an open area left in the center.

Place the arugula into a clean stainless steel mixing bowl. Drizzle the oil into the bowl and over the arugula. Squeeze the lemon wedge over the arugula and season with a little salt and pepper. Add the parm/romano into the bowl. Gently toss the ingredients together to coat the arugula with the dressing. Mound the arugula on top of (centered) the chicken and over the pasta within the open area of the prosciutto “crown”.

NOTES

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Chicken Bellagio

8 oz. Spaghettini Pasta
1 fz. Canola Oil
2 ea. Boneless Skinless Chicken Breasts (3 Oz.) Pounded Approximately 6” Wide
1/4 tsp. Kosher Salt
1/8 tsp. Freshly Ground Black Pepper
1 oz. All-Purpose Flour
2 fz. Egg Wash
2 oz. Seasoned Breadcrumbs
3 fz. Parmesan Cream Sauce
1-1/2 fz. Basil Oil
1/2 fz. Chicken Broth
1 tbl. Butter
1/4 oz. Parmesan/Romano Cheese Blend
1/2 tsp. Parsley Chopped
3/4 oz. Prosciutto Sliced 1/16”
1/2 oz. Baby Arugula
1/2 tsp. Olive Oil
 Pinch Kosher Salt
 Pinch Freshly Ground Black Pepper
1 tsp. Lemon Juice Freshly Squeezed
1/4 oz. Parmesan/Romano Cheese Blend

Drop the pasta into a pot of boiling salted water and cook until “al dente” (approx. 8 mins.)
Season the chicken breasts evenly (one side only) with salt and pepper. Coat the chicken lightly with flour (both sides), shaking off any excess. Dip the chicken into the egg wash, and then coat them evenly (both sides) with the seasoned breadcrumbs. Gently press the breadcrumbs onto the chicken to help “set” the coating.
Ladle the oil onto a flat grill or into a large sauté pan and allow to heat. Carefully place the breaded chicken breasts onto the grill or into the pan and cook until the chicken is crispy and has turned a light, even golden brown. Turn the chicken over and continue to cook until done.
While the chicken and pasta are cooking, ladle the parmesan cream sauce into a small non-stick sauce pot or sauté pan set over medium heat. Allow the sauce to come up to a boil, stirring occasionally to prevent burning. As soon as the sauce begins to boil, remove it from the heat immediately. Set aside and keep warm.
Ladle the basil oil and chicken broth into a large non-stick sauté pan set over medium heat. Cook the sauce ingredients until heated through. Add butter stirring to incorporate. Continue to cook until just heated through. Add the well-drained pasta and cheese to the pan tossing to incorporate.
Mound the pasta onto the center of the serving platter, leaving a 1” open border within the rim. Ladle 2 fz. of the parmesan cream sauce onto the platter and around the pasta.
Place the chicken cutlets on top of the pasta at a slight angle (shingled if necessary). When platted correctly, very little of the pasta will remain visible. Drizzle the remaining parmesan cream sauce randomly over the chicken. Sprinkle the chopped parsley evenly over the chicken and pasta.
Set the prosciutto slices around the top of the chicken forming a fluffy “crown” with an open area left in the center.
Place the arugula into a clean stainless steel mixing bowl. Drizzle the oil into the bowl and over the arugula. Squeeze the lemon wedge over the arugula and season with a little salt and pepper. Add the parm/romano into the bowl. Gently toss the ingredients together to coat the arugula with the dressing. Mound the arugula on top of (centered) the chicken and over the pasta within the open area of the prosciutto “crown”.

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Nutrition

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Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.