Copycat Cheesecake Factory Chicken Bellagio Recipe
Prep Time:
40 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 2 cups fresh basil leaves
  • ½ cup extra virgin olive oil
  • ¼ teaspoon salt
  • 4 boneless skinless chicken breasts, pounded to ¼-inch thickness
  • Salt and pepper
  • 1 ½ cups panko breadcrumbs
  • ⅔ cup Parmigiano-Reggiano, finely grated
  • ¾ cup all-purpose flour
  • 2 eggs, beaten
  • Oil, for frying
  • 4 tablespoons (½ stick) unsalted butter
  • ⅓ cup all-purpose flour
  • 2 cups heavy cream
  • 1 ¼ cups Parmigiano-Reggiano, microplaned
  • Salt and white pepper
  • 14 ounces spaghetti
  • 3 ½ ounces prosciutto di Parma, thinly sliced
  • 3 cups wild arugula
  • ¼ cup Parmigiano-Reggiano, shaved
Directions
  1. To make the basil oil, bring a saucepan of water to a boil.
  2. Blanch the basil in boiling water for 10 seconds.
  3. Shock the basil in ice water.
  4. Dry the basil thoroughly.
  5. Blend with oil and salt until smooth.
  6. Strain the basil oil through a fine mesh strainer or a coffee filter, and reserve.
  7. Season the chicken with salt and pepper.
  8. Mix the panko breadcrumbs with grated Parmesan.
  9. Dredge the chicken in flour, then eggs, then in the panko and Parmesan mixture.
  10. Fill a large pan with enough oil to get to about 1 inch high.
  11. Fry the chicken in batches until golden and the internal temperature reaches 165 F, approximately 3 minutes per side.
  12. Rest on a wire rack.
  13. For the Parmesan cream, melt butter in a saucepan over medium heat.
  14. Add the flour and cook for 2 minutes.
  15. Gradually whisk in the cream and simmer until thickened.
  16. Remove from the heat, add the Parmesan and season with salt and white pepper.
  17. Bring a pot of water to a boil.
  18. Cook the spaghetti to al dente in heavily salted water and drain.
  19. Toss with ¼ cup Parmesan cream.
  20. To plate the dish, place the spaghetti in the center of the plate and top with sliced chicken.
  21. Drizzle with additional Parmesan cream.
  22. Layer prosciutto and arugula on the chicken.
  23. Finish with basil oil and shaved Parmesan, and serve.