Description
Chicken Bellagio is a delightful Italian-American dish featuring crispy breaded chicken served on a bed of creamy pasta, topped with prosciutto and fresh arugula. This recipe balances textures and flavors beautifully, making it a perfect choice for a special dinner.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 3/4 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil (for frying)
For the Pasta:
- 8 oz thin spaghetti or angel hair pasta
- 2 tablespoons unsalted butter
- 2 garlic cloves (minced)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (for sauce)
For Serving:
- 2 cups fresh arugula
- 1 tablespoon fresh lemon juice
- 4 slices prosciutto
- Additional Parmesan for garnish
Instructions
- Prepare the Chicken: Pound chicken breasts to even thickness, season with salt and pepper. Dredge in flour, dip in beaten egg, coat in breadcrumbs and Parmesan. Fry in olive oil until golden and cooked through.
- Cook the Pasta: Cook spaghetti until al dente. In a skillet, melt butter, add garlic, chicken broth, cream, and Parmesan. Simmer and toss with cooked pasta.
- Prepare the Arugula: Toss arugula with lemon juice and salt.
- Serve: Plate creamy pasta, top with chicken, prosciutto, and dressed arugula. Garnish with Parmesan.
Notes
- Use freshly grated Parmesan for best results.
- You can substitute spinach for arugula if preferred.
- This dish is best served immediately to maintain the crispiness of the chicken.
Nutrition
- Serving Size: 1 plated portion
- Calories: 720
- Sugar: 2 g
- Sodium: 740 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 46 g
- Cholesterol: 165 mg
