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Official Chicken Bellagio Cheesecake Factory
Ingredients
  • 8 ounces thin spaghetti pasta
  • 1 ounce canola oil
  • 2 boneless, skinless chicken breasts, about 3 ounces each
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup all-purpose flour
  • 2 ounces egg wash (that’s about 1 beaten egg)
  • ½ cup seasoned breadcrumbs
  • 3 ounces Parmesan cream sauce
  • 1-½ ounces basil oil
  • ½ ounce chicken broth
  • 1 tablespoon butter
  • ¼ ounce Parmesan/Romano cheese blend
  • subheading: To plate the dish:
  • ½ teaspoon parsley, chopped
  • ¾ ounce prosciutto, sliced
  • ½ ounce baby arugula
  • ½ teaspoon extra-virgin olive oil
  • 1 teaspoon lemon juice
  • ¼ ounce Parmesan/Romano cheese blend
  • Salt and ground black pepper, to taste
  •  
  • Editor’s Tip: To complete the meal, serve with one of these Cheesecake Factory copycat recipes.
Steps
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