Сhicken

5 Easy Chicken Bellagio Recipes

Christopher Robinson

Consider considerations like cooking time, calorie intake, and how tasty the finished dish will be when modifying any of the best Chicken Bellagio recipes from the list below to suit your preferences. Because it is so simple to prepare and can easily feed a sizable number of people, many of my close friends consider this dish to be one of their all-time favorites. I hope your health is okay.

1.Copycat Chicken Bellagio


Copycat Chicken Bellagio

A recipe for Chicken Bellagio, a dish from the Cheesecake Factory. Make it yourself and cut calories but not flavor.
Total Time 45 mins
Servings 4 people

Ingredients
  

  • For the pasta:
  • 8 oz uncooked thin spaghetti
  • 1/3 cup pesto
  • 1/4 - 1/2 cup cream optional*
  • For the chicken:
  • 1/4 cup olive oil
  • 2 chicken breasts
  • 1/2 cup flour
  • 1 egg whisked with 1 Tbsp water
  • 1 cup panko
  • 2 tsp Italian seasoning
  • Salt
  • Pepper
  • 2 Tbsp Parmesan cheese
  • For the salad:
  • 4 slices prosciutto
  • Your favorite dark salad greens I had a baby spinach-kale mix on hand
  • Olive oil
  • Lemon wedges
  • Parmesan

Instructions
 

  • In a big pot, bring water to a boil.
  • In a frying pan, warm about 1/4 cup of olive oil over medium heat.
  • Pour egg into a plate or small pan after whisking with 1 tablespoon water (I used an 8-inch sq baking dish).
  • In a another dish or small skillet, combine the panko, Italian seasoning, cheese, and a good dose of salt and pepper (I used a dinner plate).
  • To even and thin out the chicken breasts, cut them in half horizontally, put them in a large zipper bag (or between layers of plastic wrap), and lightly pound them a few times (thin enough so that they cook quickly but not thin enough that you can see through them).
  • Zip-top bag with flour added; shake to coat chicken.
  • After shaking off any extra flour, immerse the chicken into the egg mixture and turn it over to coat.
  • Turn the chicken over and press one more into the panko mixture. Repeat with the remaining three pieces of chicken, transferring to a different plate or pan and setting them aside.
  • When the first two pieces of chicken are beginning to cook in the frying pan, add the pasta to the pot of boiling water.
  • Two pieces of the chicken should be cooked at a time, for 2-3 minutes on each side, with a slight reduction in heat if the chicken browns too soon.
  • Take off 1 cup of the pasta water and reserve it before draining the noodles.
  • After draining, add the pasta back to the pan along with the pesto and half of the pasta water. Add more pasta water as needed and toss until a creamy sauce emerges.
  • As soon as the chicken cutlets are finished cooking, place them on top of the spaghetti and divide among the four dishes. Add more pepper and salt to taste.
  • Add a slice of prosciutto to the top of each chicken piece.
  • Salad greens, 2 lemon wedges, a teaspoon of salt, a drizzle of olive oil, and a tiny amount of grated parmesan should be combined in a medium bowl.
  • Divide among the 4 plates, then take a bite. lacking mascara. Also optional are pants.

Nutrition Facts

4 servings per container

Amount Per Serving
Calories 840
% Daily Value*
Total Fat 46 g 70 %
Saturated Fat 12 g 62 %
Trans Fat 0 g
Cholesterol 142 mg 47 %
Sodium 799 mg 33 %
Total Carbohydrate 68 g 23 %
Dietary Fiber 4 g 14 %
Total Sugars 3 g
Includes – Added Sugars
Protein 37 g 75 %
Vitamin D 1 Вµg 6 %
Calcium 181 mg 18 %
Iron 4 mg 19 %
Potassium 464 mg 10 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: peanut Free * soy Free * fish Free * shellfish Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free

Fat 46 g 70 %
Saturated 12 g 62 %
Trans 0 g
Monounsaturated 20 g
Polyunsaturated 5 g
Carbs 68 g 23 %
Fiber 4 g 14 %
Total Sugars 3 g
Added Sugars
Protein 37 g 75 %
Cholesterol 142 mg 47 %
Sodium 799 mg 33 %
Calcium 181 mg 18 %
Magnesium 66 mg 16 %
Potassium 464 mg 10 %
Iron 4 mg 19 %
Zinc 2 mg 22 %
Phosphorus 393 mg 56 %
Vitamin A 141 Вµg 16 %
Vitamin C 1 mg 1 %
Thiamin (B1) 0 mg 19 %
Riboflavin (B2) 0 mg 19 %
Niacin (B3) 10 mg 65 %
Vitamin B6 1 mg 50 %
Folate (Equivalent) 26 Вµg 7 %
Folate (Food) 26 Вµg
Vitamin B12 1 Вµg 26 %
Vitamin D 1 Вµg 6 %
Vitamin E 3 mg 21 %
Vitamin K 21 Вµg 18 %

Source: http://www.thebrewerandthebaker.com/archives/18892

Also interesting about Chicken Bellagio:

Is Chicken Cordon Bleu high in calories?

1 roll of half-breast chicken cordon bleu with ham and sauce has 522 calories, 21.2g of total carbohydrates, 19.8g of net carbs, 21.6g of fat, and 57.1g of protein.

Why is Cheesecake Factory so high in calories?

The Cheesecake Factory serves portions that are greater than what an average individual would eat in a single meal. Additionally, a lot of the food served at the chain of restaurants is prepared using butter and oil, both of which have a high caloric content.

2.Cheesecake Factory Chicken Bellagio (Copycat)


Cheesecake Factory Chicken Bellagio (Copycat)

The ideal imitation dish with an actual recipe is Cheesecake Factory Chicken Bellagio, which features excellent pesto pasta, Parmesan shavings, crispy chicken, and prosciutto on top.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 6 people

Ingredients
  

  • CHICKEN:
  • 1 pound thin spaghetti
  • 4 boneless skinless chicken breasts
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/4 cup flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • 3 tablespoons canola oil
  • PARMESAN CREAM SAUCE:
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup heavy cream
  • 6 ounces shaved parmesan
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon white pepper
  • BASIL OIL:
  • 1 cup fresh basil leaves
  • 1/2 cup olive oil
  • TO FINISH THE DISH:
  • 1/2 cup basil oil
  • 1/2 cup chicken broth
  • 2 tablespoons butter
  • 2 ounces shaved Parmesan
  • 1 lemon cut into wedges
  • parsley optional

Instructions
 

  • CHICKEN: Cook the pasta for a minute less than recommended.
  • In between two pieces of saran wrap, place the chicken.
  • Using a mallet or rolling pin, pound the chicken until it is 3/4 inch thick.
  • Sprinkle some salt and pepper on the chicken.
  • Chicken should be dredged in flour, beaten eggs, and breadcrumbs.
  • On medium-high heat, add the oil to a sizable cast iron skillet or other substantial pan.
  • Golden brown chicken should be cooked in the pan for 5-7 minutes on each side (as pictured).
  • Leave the skillet for the finished dish after removing the oil and crumbs.
  • Butter should be added to the skillet and heated to a simmer for the parmesan sauce.
  • Stir thoroughly after adding the flour, then cook for 30 seconds.
  • Whipping while gradually adding the cream.
  • While whisking, add the Parmesan, salt, and pepper.
  • Serve after removing from heat.
  • BASIL OIL: Place a large bowl of ice water to the side and set a saucepan of water to boil.
  • Basil should be blanched for one minute before being transferred to ice water.
  • After removing, press the water dry.
  • Basil and oil should be combined and pureed in a small food processor.
  • Within a week, use the basil oil (believe me, you'll want to use it on everything).
  • FINISHING THE DISH
  • Butter, chicken stock, and 1/2 cup of basil oil are added to the skillet and heated over medium heat.
  • Reintroduce the spaghetti and coat with the Parmesan shavings.
  • Serve pasta on a plate with cooked chicken, additional Parmesan cheese (if wanted), cream sauce, additional basil oil, a rolled-up slice of prosciutto, and arugula leaves on top.
  • Serve the food after squeezing a lemon slice over the plate.

Amount Per Serving
Calories 1,413
% Daily Value*
Total Fat 88 g 135 %
Saturated Fat 29 g 145 %
Trans Fat 1 g
Cholesterol 306 mg 102 %
Sodium 1,046 mg 44 %
Total Carbohydrate 82 g 27 %
Dietary Fiber 4 g 16 %
Total Sugars 5 g
Includes – Added Sugars
Protein 72 g 143 %
Vitamin D 1 Вµg 7 %
Calcium 563 mg 56 %
Iron 4 mg 22 %
Potassium 985 mg 21 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free

Fat 88 g 135 %
Saturated 29 g 145 %
Trans 1 g
Monounsaturated 41 g
Polyunsaturated 12 g
Carbs 82 g 27 %
Fiber 4 g 16 %
Total Sugars 5 g
Added Sugars
Protein 72 g 143 %
Cholesterol 306 mg 102 %
Sodium 1,046 mg 44 %
Calcium 563 mg 56 %
Magnesium 129 mg 31 %
Potassium 985 mg 21 %
Iron 4 mg 22 %
Zinc 4 mg 37 %
Phosphorus 906 mg 129 %
Vitamin A 408 Вµg 45 %
Vitamin C 12 mg 14 %
Thiamin (B1) 0 mg 39 %
Riboflavin (B2) 1 mg 55 %
Niacin (B3) 21 mg 129 %
Vitamin B6 2 mg 131 %
Folate (Equivalent) 87 Вµg 22 %
Folate (Food) 62 Вµg
Vitamin B12 1 Вµg 48 %
Vitamin D 1 Вµg 7 %
Vitamin E 9 mg 61 %
Vitamin K 127 Вµg 106 %

Source: https://dinnerthendessert.com/cheesecake-factory-chicken-bellagio/

Also interesting about Chicken Bellagio:

Is Cheesecake Factory unhealthy?

However, some are more unhealthy than others. The worst ones have just been named by Consumer Reports (CR). The Cheesecake Factory is the most unhealthy chain restaurant of these. It doesn’t contain whole grains, has big quantities, and one dish has twice the daily recommended amount of sodium.

Is cheesecake healthier than cake?

In general, cheesecake has about the same number of calories as an iced chocolate cake and around 30% fewer than a chocolate mud cake. In comparison to any type of chocolate cake, it also contains 2-3 times more calcium on average, as well as less sugar and more protein.

3.Chicken Bellagio


Chicken Bellagio

One dish, Chicken Bellagio, has every texture and flavor you could possibly want. In less than an hour, prepare dinner with this ripoff Cheesecake Factory recipe! Have you made this dish? Please review and comment!
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 4 people

Equipment

  • plastic wrap
  • 2 mixing bowls
  • large skillet
  • 2 large pot

Ingredients
  

  • 1 pound boneless skinless chicken breasts (about 4 small or 2 large chicken breasts)
  • salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1/2 cup whole milk
  • 1 cup Italian seasoned bread crumbs
  • canola oil or vegetable oil, for frying
  • 8 ounces thin spaghetti noodles
  • 4 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk Half and Half, or heavy cream
  • 3/4 cup freshly grated parmesan cheese
  • 1/4 cup pesto
  • 6 slices prosciutto
  • 1 cup arugula use a heaping cupful
  • 1 tablespoon olive oil
  • fresh flat leaf parsley and/or fresh basil, for garnish

Instructions
 

  • Chicken breasts should be placed between two pieces of plastic wrap and pounded to a thickness of 1/2".
  • Set up the drilling station: Combine 1/2 cup flour, salt, and pepper in a single basin. Egg and milk should be mixed in a separate bowl. Bread crumbs should be distributed in a third bowl.
  • Each piece of chicken should be dipped in the flour mixture, followed by the egg mixture, and finally the bread crumbs.
  • A large skillet should have around 12 inch of oil in it. Heat at a medium-high temperature. The chicken should be added to the skillet and cooked thoroughly without burning, browning on each side while adjusting heat as necessary.
  • In the meantime, prepare the spaghetti noodles by cooking them in salted water according to the package directions until they are al dente (or desired doneness.) Drain.
  • Butter should be melted over medium heat in a pan to prepare the basil cream sauce. Brown 2 tablespoons of flour in a pot. The parmesan cheese and pesto should be thoroughly combined after adding the milk or cream and whisking until smooth.
  • Remove from heat and combine with spaghetti noodles, saving enough sauce for drizzling, if desired, over the finished dish.
  • Place a pile of noodles on a serving plate. Over the noodles, arrange the cooked chicken. Mounds of prosciutto slices should be folded gently over the chicken. Olive oil, salt, and pepper, along with a little piece of arugula, should be combined. Stack on top of the prosciutto. If desired, sprinkle a little extra parmesan cheese on top.
  • Sprinkle chopped parsley and/or basil on top of the dish to finish.

Notes

If at all possible, timing your cooking so that the pasta and sauce are finished at the same time. This will allow you to toss the pasta right away without worrying about it sticking. While you wait for the sauce to complete, toss some cooked pasta in some extra virgin olive oil.
For three to four days, keep leftovers in the refrigerator in an airtight container.
Using common ingredients, we created a pesto cream sauce. By adding more milk or cream or cutting the flour to 1 tablespoon, you can thin the sauce.

Amount Per Serving
Calories 1,292
% Daily Value*
Total Fat 86 g 132 %
Saturated Fat 20 g 101 %
Trans Fat 1 g
Cholesterol 154 mg 51 %
Sodium 1,531 mg 64 %
Total Carbohydrate 84 g 28 %
Dietary Fiber 4 g 17 %
Total Sugars 8 g
Includes – Added Sugars
Protein 45 g 89 %
Vitamin D 2 Вµg 13 %
Calcium 554 mg 55 %
Iron 4 mg 25 %
Potassium 660 mg 14 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: peanut Free * soy Free * fish Free * shellfish Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free

Fat 86 g 132 %
Saturated 20 g 101 %
Trans 1 g
Monounsaturated 41 g
Polyunsaturated 17 g
Carbs 84 g 28 %
Fiber 4 g 17 %
Total Sugars 8 g
Added Sugars
Protein 45 g 89 %
Cholesterol 154 mg 51 %
Sodium 1,531 mg 64 %
Calcium 554 mg 55 %
Magnesium 91 mg 22 %
Potassium 660 mg 14 %
Iron 4 mg 25 %
Zinc 4 mg 32 %
Phosphorus 640 mg 91 %
Vitamin A 227 Вµg 25 %
Vitamin C 1 mg 1 %
Thiamin (B1) 1 mg 58 %
Riboflavin (B2) 1 mg 53 %
Niacin (B3) 9 mg 57 %
Vitamin B6 1 mg 50 %
Folate (Equivalent) 134 Вµg 34 %
Folate (Food) 46 Вµg
Vitamin B12 1 Вµg 53 %
Vitamin D 2 Вµg 13 %
Vitamin E 10 mg 67 %
Vitamin K 48 Вµg 40 %

Source: https://www.theslowroasteditalian.com/chicken-bellagio/

Also interesting about Chicken Bellagio:

Does cheesecake make you gain weight?

A year-round favorite, cheesecake is a delicious dessert that isn’t good for your waistline. Over 250 calories and a whopping 18 grams of fat are found in a standard piece of cheesecake. Each piece of this dish has roughly 10 grams of hidden saturated fat, which is dangerous.

Is Cheesecake Factory Pasta Fresh?

Fresh cuisine is made every day.

“Everything we sell is freshly cooked every day. Even if the sauce cannot be changed for the dish, it is still fresh. Since we do have a scratch kitchen, almost everything on our menu can be changed “ShhhDream of Reddit and the Cheesecake Factory shared a server.

4.Chicken Bellagio

Chicken Bellagio

A plate of buttered noodles with chicken breast that has been pan-seared and is crispy and covered in a parmesan cream sauce, prosciutto, and an arugula salad is known as Chicken Bellagio.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 people

Ingredients
  

  • Chicken
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts pounded out to about 1/2-inch thick
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup flour
  • 1 large egg room temperature
  • 1 tablespoon water
  • ½ cup seasoned breadcrumbs
  • Buttered Noodles
  • 2 tablespoons olive oil
  • 2 tablespoons chicken broth
  • 2 tablespoons butter
  • 16 ounces spaghetti noodles cooked al dente
  • Creamy Parmesan Sauce
  • ¼ cup butter
  • 2 tablespoons flour
  • 1 cup heavy cream
  • 1 cup parmesan cheese grated
  • Salt and pepper to taste
  • Arugula Mixture
  • 1 cup baby arugula
  • ½ teaspoon olive oil
  • 1 pinch Kosher salt
  • 1 pinch freshly ground black pepper
  • 1 teaspoon lemon juice freshly squeezed
  • 1 tablespoon parmesan cheese
  • Toppings
  • 1 teaspoon parsley chopped
  • 4 slices prosciutto thinly sliced

Instructions
 

  • Chicken
  • With a paper towel, pat the chicken breasts dry. Then, season both sides with salt and pepper.
  • The flour should be poured onto a large, deep plate.
  • Whisk the egg and water together on a separate plate.
  • Breadcrumbs should be placed on a third plate.
  • Dredge the chicken in the flour, then the egg, and then the breadcrumbs, working with one chicken breast at a time. ensuring that each time the entire chicken breast is coated.
  • To set the final coating, gently press the breadcrumbs into the chicken.
  • Over medium heat, warm the olive oil in a large skillet. Chicken should be added to the skillet and cooked until crispy on one side (should be a golden brown color). Flip over, then repeat on the other side (3-4 minutes per side).
  • To keep the chicken warm, cover it.
  • savory noodles
  • Warm noodles should be combined with oil, chicken stock, and butter in a big bowl. To remain warm, cover.
  • Sauce Creamy Parmesan
  • Butter should be melted in a pot. When adding the flour, mix it in well.
  • Pour the heavy cream in gradually while whisking continuously.
  • Cook the sauce for 3 to 4 minutes, or until it has thickened. (It ought to cover the spoon's back.)
  • Add grated parmesan after taking the dish off the heat.
  • To taste, add salt and pepper to the food.
  • To remain warm, cover.
  • Arugula Blend
  • Add arugula to a sizable bowl. Add salt, pepper, oil, lemon, and parmesan cheese to the top. Mix the ingredients together gently.
  • Assembly
  • On four plates, evenly distribute the cooked noodles.
  • After reserving about 14 cup, evenly pour the creamy parmesan sauce over the noodles.
  • Each serving of noodles should have a chicken breast on it.
  • Add parsley, prosciutto, and the arugula combination as garnish. Top with a drizzle of the remaining sauce. Enjoy!

Nutrition Facts

4 servings per container

Amount Per Serving
Calories 1,537
% Daily Value*
Total Fat 76 g 117 %
Saturated Fat 36 g 180 %
Trans Fat 1 g
Cholesterol 410 mg 137 %
Sodium 1,369 mg 57 %
Total Carbohydrate 108 g 36 %
Dietary Fiber 5 g 20 %
Total Sugars 6 g
Includes – Added Sugars
Protein 101 g 201 %
Vitamin D 1 Вµg 9 %
Calcium 596 mg 60 %
Iron 4 mg 24 %
Potassium 1,423 mg 30 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free

Fat 76 g 117 %
Saturated 36 g 180 %
Trans 1 g
Monounsaturated 27 g
Polyunsaturated 6 g
Carbs 108 g 36 %
Fiber 5 g 20 %
Total Sugars 6 g
Added Sugars
Protein 101 g 201 %
Cholesterol 410 mg 137 %
Sodium 1,369 mg 57 %
Calcium 596 mg 60 %
Magnesium 177 mg 42 %
Potassium 1,423 mg 30 %
Iron 4 mg 24 %
Zinc 6 mg 51 %
Phosphorus 1,223 mg 175 %
Vitamin A 515 Вµg 57 %
Vitamin C 2 mg 2 %
Thiamin (B1) 1 mg 52 %
Riboflavin (B2) 1 mg 71 %
Niacin (B3) 30 mg 187 %
Vitamin B6 3 mg 195 %
Folate (Equivalent) 86 Вµg 21 %
Folate (Food) 67 Вµg
Vitamin B12 1 Вµg 62 %
Vitamin D 1 Вµg 9 %
Vitamin E 5 mg 34 %
Vitamin K 24 Вµg 20 %

Source: https://iamhomesteader.com/chicken-bellagio/#wprm-recipe-container-65992

Also interesting about Chicken Bellagio:

Why is Cheesecake Factory so famous?

The Cheesecake Factory is a well-liked restaurant in the US and around the world that is well-known for its large menu and decadent desserts.

See also:  TOP 5 Chicken Keema Recipes

Why am I getting fat when I don’t eat much?

Unintentional weight gain happens when you gain weight without consuming more food or liquids or lessening your activity level. When you aren’t aiming to gain weight, this happens. Constipation, unusual growths, fluid retention, or pregnancy are frequently to blame.

5.Chicken Bellagio — Inspired by the Cheesecake Factory


Chicken Bellagio — Inspired by the Cheesecake Factory

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 people

Ingredients
  

  • 2 large boneless chicken breasts
  • ½ c all-purpose flour
  • 1 egg room temperature
  • ¼ c milk
  • ¾-1 c Italian-seasoned bread crumbs
  • 1 tsp salt divided
  • 1 tsp pepper divided
  • 32 oz spaghetti pasta
  • 1 c parmesan/romano cheese blend
  • 4 slices of prosciutto
  • 2 cups baby arugula
  • 4 tbsp olive oil divided
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • ¼ c parmesan/romano cheese blend
  • Basil Oil:
  • ½ cup fresh basil leaves packed
  • 2 tbsp olive oil
  • 3 tbsp parmesan/romano cheese blend
  • ½ c chicken broth
  • 2 tbsp butter
  • Parmesan Cream Sauce:
  • 1 c heavy whipping cream
  • 4 tbsp salted butter
  • 1 tsp pepper
  • 1 tbsp minced garlic
  • 1 ¼ c shredded parmesan cheese

Instructions
 

  • Large saucepan of salted water should be brought to a boil. Eight minutes should be enough time to boil the pasta in the saucepan until it is al dente.
  • Trim the chicken breasts of all fat using kitchen shears. Then, using a meat mallet, pound the chicken to a thickness of about 14 inch in a quart- or gallon-sized ziplock baggie. To get a total of four pieces of chicken, cut the bird in half.
  • To make an egg wash, whisk together an egg and 1/4 cup milk. Put in a big, wide basin. (A small glass baking dish can also be used in place of this.) In a second large bowl, combine the all-purpose flour and season with 1/2 tsp of salt and pepper. In a third bowl, add the seasoned bread crumbs.
  • Two tablespoons of olive oil are heated over medium-high heat in a big skillet. Sprinkle 12 tsp of salt and pepper evenly over the chicken breasts. Make careful to coat both sides of each chicken breast with flour before dipping it in. Shake off any extra flour, then dunk the chicken in the egg wash before covering both sides with seasoned breadcrumbs. To get a beautiful, even coating, you might need to lightly press the breadcrumbs onto the chicken.
  • Each piece of chicken should be carefully placed in the hot, oiled skillet, and cooked for three to four minutes on each side, or until fully cooked and gently browned.
  • Make the parmesan cream sauce while the chicken and pasta are cooking. Start by adding the heavy whipping cream and four tablespoons of butter to a large saute pan. Stirring often will prevent the cream from burning while you simmer for two to three minutes over low heat. Mix well before adding the pepper and garlic powder. Heat the parmesan cheese until completely melted after adding it. Turn off the heat and leave aside.
  • Put the fresh basil leaves in a food processor to make the basil oil. The basil leaves will become smooth and creamy after being blended with two tablespoons of olive oil and a parmesan/romano cheese mixture. The basil mixture should be poured into a big skillet. 2 tablespoons of butter and 1/2 cup of chicken broth should be added to the pan. Cook until thoroughly cooked and butter is melted over medium heat. Add the drained spaghetti pasta to the pan. One cup of the parmesan/romano cheese mixture should be added at this point, and everything should be thoroughly combined. Cut the burner off.
  • Add the arugula, two tablespoons of olive oil, salt & pepper, and lemon juice to a large bowl. To thoroughly combine all ingredients, stir well. Add 1/4 cup of the parmesan/romano cheese combination and stir once more.
  • A quarter of the spaghetti should be put into a bowl to be served. Add a parmesan cream sauce on top. One chicken piece should be placed over the spaghetti. More parmesan cream sauce should be drizzled over the chicken. On top of the chicken, place one piece of prosciutto. Serve the prosciutto immediately with about a half cup of the arugula on top.

Nutrition Facts

4 servings per container

Amount Per Serving
Calories 2,160
% Daily Value*
Total Fat 103 g 158 %
Saturated Fat 48 g 241 %
Trans Fat 1 g
Cholesterol 331 mg 110 %
Sodium 2,161 mg 90 %
Total Carbohydrate 208 g 69 %
Dietary Fiber 10 g 39 %
Total Sugars 11 g
Includes – Added Sugars
Protein 98 g 195 %
Vitamin D 2 Вµg 15 %
Calcium 1,260 mg 126 %
Iron 7 mg 41 %
Potassium 1,164 mg 25 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: balanced * high Fiber * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free

Fat 103 g 158 %
Saturated 48 g 241 %
Trans 1 g
Monounsaturated 39 g
Polyunsaturated 9 g
Carbs 208 g 69 %
Fiber 10 g 39 %
Total Sugars 11 g
Added Sugars
Protein 98 g 195 %
Cholesterol 331 mg 110 %
Sodium 2,161 mg 90 %
Calcium 1,260 mg 126 %
Magnesium 223 mg 53 %
Potassium 1,164 mg 25 %
Iron 7 mg 41 %
Zinc 8 mg 72 %
Phosphorus 1,501 mg 214 %
Vitamin A 595 Вµg 66 %
Vitamin C 4 mg 4 %
Thiamin (B1) 1 mg 66 %
Riboflavin (B2) 1 mg 73 %
Niacin (B3) 18 mg 116 %
Vitamin B6 1 mg 91 %
Folate (Equivalent) 154 Вµg 38 %
Folate (Food) 80 Вµg
Vitamin B12 2 Вµg 83 %
Vitamin D 2 Вµg 15 %
Vitamin E 5 mg 34 %
Vitamin K 41 Вµg 34 %

Source: https://momswhosave.com/chicken-bellagio/

Also interesting about Chicken Bellagio:

Why is cheesecake good for you?

The advantages of cheesecake are listed below. excellent source of protein The essential components of cheesecake are cream cheese and eggs, both of which are high in protein. Therefore, a single piece of cheesecake can satisfy 12% of your daily protein needs.

What is a 1200 calorie diet?

A 1,200-calorie diet is an eating plan that keeps your daily calorie intake to a maximum of 1,200. This diet is regarded as being low calorie because it contains a lot less calories than the majority of ordinary persons require to maintain their weight.

Leave A Comment

Recipe Rating