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Cheesecake Factory Chicken Bellagio Recipe
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Cheesecake Factory Chicken Bellagio Recipe

The Cheesecake Factory's Chicken Bellagio features crispy breaded chicken atop a bed of creamy Parmesan cream sauce, served with a delicate arugula salad and a drizzle of tangy basil lemon vinaigrette, creating a harmonious blend of flavors and textures. Make our Cheesecake Factory Chicken Bellagio Recipe at home. With our Secret Restaurant Recipe your Chicken Bellagio will taste just like Cheesecake Factory.
Prep Time40 minutes
Active Time45 minutes
Total Time1 hour 25 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Keyword: Cheese, Cheesecake Factory, Chicken Recipe, Pasta Dish
Yield: 4 Servings

Ingredients

  • 3 - 4 boneless, skinless Chicken Breasts fresh or frozen, thawed
  • 1 cup Flour
  • 2 Eggs
  • 1 cup Italian Seasoned Bread Crumbs
  • 1 cup Parmesan Cheese
  • Vegetable Oil
  • 1 package or box thin Spaghetti
  • Cheesecake Factory Chicken Bellagio Pasta Sauce (See Box Below the "Spotlight Recipes" for this Recipe)
  • Prosciutto at room temperature, to garnish
  • Arugula Lettuce. washed and dried to garnish
  • Extra Virgin Olive Oil to serve
  • 1 - 2 Lemons cut into wedges, to serve

Instructions

  • Preheat oven to 250°F.
  • Place flour in a shallow bowl.
  • Place eggs in a medium bowl and whisk until lightly beaten. Pour into a second shallow bowl.
  • Pour bread crumbs and Parmesan cheese into a third shallow bowl and mix well.
  • Set all bowls aside.
  • Butterfly chicken cutlets, or cut them in 1/2 by cutting through the middle of the meat so you have 2 thinner pieces.
  • Place a cutlet on a cutting board and, with a meat mallet, gently hammer chicken so that the piece is an even thickness.
  • Pour vegetable oil into a large skillet to a depth of about 3/4 of an inch. Place skillet over medium to medium high heat.
  • When oil is hot and shimmering, take a piece of chicken and place it in th bowl with the flour. Turn to cover fully.
  • Remove to the bowl with the beaten eggs. Turn to coat.
  • Remove from the eggs, allowing excess to drip off, and place in the bowl with, the bread crumb/cheese mixture. Press to coat. Turn over and coat other side the same way.
  • Repeat with all cutlets.
  • Place 2 - 3 pieces of chicken at a time in skillet. Do not crowd.
  • Allow to cook a few minutes, sides will start to turn a golden brown.
  • Flip and cook the other side.
  • When finished remove and place on paper towels to drain excess oil. Repeat with remaining pieces.
  • Place all cooked chicken pieces on an oven safe cooking sheet. Place in preheated oven to stay warm while you continue.
  • Prepare Cheesecake Factory Chicken Bellagio Pasta Sauce according to the recipe in the Box below the "Spotlight Recipes." Set aside.
  • Prepare pasta according to package directions. Drain. Set aside. (You can probably do these two steps at the same time if you are an experienced cook.)
  • Place cooked spaghetti and Cheesecake Factory Chicken Bellagio Pasta Sauce in a large bowl and toss to mix.
  • Place a generous serving of sauced pasta in middle of plate.
  • Layer with two pieces of chicken side by side.
  • Ribbon 1 or 2 pieces of Prosciutto over top of chicken.
  • Scatter a generous handful of arugula over prosciutto.
  • Drizzle a small amount of olive oil over arugula.
  • Repeat with the number of plates you need.
  • Serve hot and squeeze a lemon wedge over each plate just before serving.

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