Picture from Cheesecake Factory At Home
I found this fun website that has tons of restaurant recipes. Each restaurant has its own ‘blog’ I guess you could say, but they are all linked up onto this site. On the right you can pick your restaurant and then on the left will be all the recipes you can choose from that restaurant. I enjoyed browsing many of the recipes myself. I know there are probably a few sites like these, and I wonder a bit how these recipes are gathered/who creates them, etc. but that doesn’t stop me from trying them myself!
I have never actually ordered this dish from the Cheesecake Factory, but it sounded good and I generally had all the ingredients plus fresh basil from my garden! It is a fabulous dish. I loved the lemon-basil flavor in the alfredo-like sauce and the coating on the chicken was delicious. I pounded my chicken as thin as I could get it but probably will butterfly (as the directions recommend) next time so they are a bit thinner and you get more of that delicious coating on each piece. It has great flavors and textures, try it for yourself!
I also want to note that I omitted the garnish part of the dish because those were ingredients I did not have on hand.
Cheesecake Factory Chicken Bellagio
Pasta and Sauce:
1 cup heavy cream
1 teaspoon minced garlic
1/2 cup fresh grated Parmesan cheese
5-6 fresh basil leaves minced
juice from 1 lemon
salt and pepper
1 package thin spaghetti,
Whisk heavy cream and garlic in sauce pan until it begins to thicken. Add Parmesan cheese and whisk til incorporated. Lower heat to medium-low careful not to scorch. Add in basil, lemon juice and salt and pepper. Whisk thoroughly and reduce to a low heat to keep warm. (I added a bit milk later because I made this ahead of time and it ‘dried’ up a bit, the milk helped it thin out again so it was easy to toss with the pasta.) When ready to serve toss with thin spaghetti that has been cooked according to the package directions.
3-4 chicken breasts, boneless skinless
1 cup flour
2 eggs 1 cup Italian seasoned bread crumbs (I used panko and added Italian seasoning)
1 cup Parmesan cheese
Place flour in one bowl. Whisk eggs in another. Combine bread crumbs and Parmesan cheese in a third bowl. If chicken is frozen, allow to thaw completely. Butterfly the cutlets, or cut them in half by cutting through the middle of the meat so you have 2 thinner pieces. Then place in a large sturdy zip-lock bag and with a meat mallet gently hammer chicken so that the piece is an even and thickness.
About this time, begin to heat your oil in a large skillet over medium -medium/high heat. Pour in oil into skillet to cover bottom. You will know when ready if you flick a few drops of water on the oil and it crackles. Take each piece of chicken and first coat them with flour, then dip in the egg, then last coat with bread crumb mixture. Do this to each piece.
Then place 2-3 pieces of chicken at a time in skillet. This will depend on how big your skillet is. Don’t over crowd. Allow to cook a few minutes, sides will start to turn a golden brown. Then flip and cook the other side and cook till no longer pink. When finished remove and place on paper towels to drain excess oil. Repeat with remaining pieces.
Garnishes: (I omitted this part and the dish was delicious, so I would say it is optional)
Prosciutto at room
arugula Lettuce washed and dried
extra virgin olive oil
To assemble: Place generous serving of pasta in middle of plate. Layer with two pieces of chicken side by side. Ribbon 1-2 pieces of Prosciutto over top of chicken. Then place a generous handful of arugula over prosciutto. Drizzle a little EVOO over arugula followed by juice of a lemon half.
Recipe from Cheesecake Factory At Home