Chicken Bellagio

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If you’re in the mood for a meal that’s easy to prepare, incredibly delicious, and packs a sweet and savory punch, Chicken Bellagio is the answer. This fantastic dish features thin, golden-brown cutlets, paired with a mouthwatering basil-arugula pesto, and a touch of prosciutto that elevates it to perfection.

WHY YOU’LL LOVE CHICKEN BELLAGIO

  • Flavor Explosion: The combination of fresh basil, peppery arugula, pine nuts, and Parmesan cheese in the pesto creates a symphony of flavors that dance on your taste buds. It’s a delightful blend of sweet, savory, and nutty notes.
  • Restaurant-Worthy: Chicken Bellagio isn’t just easy to make; it’s also restaurant-quality. Impress your friends and family with a dish that looks and tastes like it was prepared by a professional chef.
  • Perfect for Any Occasion: Whether you’re cooking a weeknight dinner or preparing a special meal for guests, Chicken Bellagio fits the bill. It’s versatile, elegant, and always a crowd-pleaser.
  • Quick and Simple: With a prep time of just 30 minutes and straightforward instructions, this recipe is accessible for cooks of all levels. You’ll have a gourmet meal on the table in no time.
  • Restaurant Recreation: If you’ve ever dined at The Cheesecake Factory, you might recognize Chicken Bellagio. Now, you can enjoy this mouthwatering favorite in the comfort of your home.

INGREDIENTS YOU NEED TO MAKE CHICKEN BELLAGIO

For the Pesto

  • Fresh basil
  • Fresh arugula
  • Olive oil
  • Kosher salt
  • Lemon juice
  • Pepper
  • Pine nuts
  • Parmesan cheese
  • Cooked pasta (e.g., spaghetti)

For the Chicken Cutlets

  • Chicken cutlets, thin pounded
  • Breadcrumbs
  • Egg
  • Water
  • Cornstarch
  • Vegetable oil
  • Salt
  • Pepper

WHAT YOU NEED TO MAKE CHICKEN BELLAGIO

  • Measuring cups/spoons
  • Mixing Bowls
  • Skillet

HOW TO MAKE CHICKEN BELLAGIO

Pesto

  1. Add all the pesto ingredients to a food processor and blend until smooth.
  2. Toss the pesto with the cooked pasta.

Chicken Cutlets

  1. Dredge the cutlets in cornstarch, then the egg wash, and finally in breadcrumbs. Season with salt and pepper.
  2. In a large skillet over low/medium heat, add vegetable oil.
  3. Once the oil is heated, add the cutlets, and cook approximately 4 minutes per side or until golden brown with an internal temperature of 165°F.

COMMONLY ASKED QUESTIONS

Can I use a different type of pasta for this recipe?

Certainly! While spaghetti works wonderfully, you can use your favorite pasta shape for this dish. It’s all about what you prefer.

Can I make the pesto in advance?

Absolutely. You can prepare the pesto ahead of time and store it in the refrigerator. Just be sure to give it a good stir before using it in the recipe.

Is there a substitute for arugula if I’m not a fan of its peppery taste?

Yes, you can substitute spinach for arugula in the pesto if you prefer a milder flavor. It will still be delicious.

What side dishes go well with Chicken Bellagio?

Common sides include a fresh garden salad, garlic bread, or even roasted vegetables. Choose your favorites to complement this scrumptious meal.

Chicken Bellagio

This recipe features thin, golden-brown cutlets paired with a delicious basil-arugula pesto and a touch of prosciutto, creating so much flavor in every bite.
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: Chicken Bellagio
Prep Time: 30 minutes
Cook Time: 15 minutes
Assembly Time: 5 minutes
Total Time: 50 minutes
Calories: 4678kcal

Equipment

  • Measuring cups/spoons
  • mixing bowls
  • Skillet

Ingredients

Pesto

  • 2 cups fresh basil
  • 3 cups fresh arugula
  • ½ cup olive oil
  • 1 tsp kosher salt
  • 1 tbsp lemon juice
  • Pinch of pepper
  • ½ cup pine nuts
  • 8 oz Parmesan cheese
  • 1 package cooked pasta e.g., spaghetti

Chicken Cutlets

  • 4 Chicken cutlets thin pounded
  • 1 cup Breadcrumbs
  • 1 egg 3 tbsp water mix together
  • ¼ cup cornstarch
  • ½ cup vegetable oil
  • Salt and pepper to taste

Instructions

Make the Pesto

  • Add all the pesto ingredients to a food processor and blend until smooth.
  • Toss the pesto with the cooked pasta.

Fry the Chicken Cutlets

  • Dredge the cutlets in cornstarch, then the egg wash, and finally in breadcrumbs. Season with salt and pepper.
  • In a large skillet over low/medium heat, add vegetable oil.
  • Once the oil is heated, add the cutlets, and cook approximately 4 minutes per side or until golden brown with an internal temperature of 165°F.

Assemble

  • Place 3 slices of prosciutto and a handful of arugula on top of each chicken cutlet.
  • Enjoy!

Nutrition

Serving: 1plate | Calories: 4678kcal | Carbohydrates: 128g | Protein: 258g | Fat: 350g | Saturated Fat: 79g | Polyunsaturated Fat: 104g | Monounsaturated Fat: 141g | Trans Fat: 1g | Cholesterol: 753mg | Sodium: 7625mg | Potassium: 3781mg | Fiber: 9g | Sugar: 13g | Vitamin A: 6189IU | Vitamin C: 32mg | Calcium: 3137mg | Iron: 17mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

Indulge in the magic of Chicken Bellagio, where each bite is a harmony of flavors and textures. From the crispy, golden-brown cutlets to the fragrant basil-arugula pesto, this dish offers a delightful culinary experience. It’s an ideal choice for any occasion, whether you’re cooking for your family or hosting a dinner party. Plus, you’ll have a restaurant-quality dish on your table in no time.

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