Oven-fried chicken with prosciutto, arugula and a guiltless pesto-asiago cream sauce aka a lighter version of the popular dish “Chicken Bellagio”.
Yesterday’s interview for an adjunct teaching position went very well. In fact they were quite impressed with me! The down-side is that they may only have one class for me to teach in the upcoming term (which translates to a small paycheck). But they might have more next term which starts in December, so getting my foot in the door now could pay off. I have lots to think about and if you know me at all you are aware of my very pensive mind. Which is a nice way of saying I think too darn much, especially when it involved life decisions.
In an effort to not over-think things let’s soothe the mind, body, and soul with some comfort food that’s been lightened up. I first had Chicken Bellagio at an Italian restaurant in Rochester, NY but apparently it is also a very popular dish at the Cheesecake Factory. Either way, after experiencing it I decided I needed to make a homemade version that is slightly healthier. The chicken is oven-fried and served over whole wheat pasta tossed in a light pesto-asiago cream sauce with prosciutto. Top it off with some fresh arugula and it’s a sight for sore eyes!
One year ago: Jalapeno Cheddar Chicken Burgers with Guacamole
Three years ago: Goat Cheese Cheesecake with Basil Roasted Peaches
LIGHTER CHICKEN BELLAGIO
PESTO CREAM SAUCE
1 cup 2% milk
2 oz. reduced fat cream cheese
1 Tbsp flour
1/2 tsp salt
1 Tbsp light butter
2 garlic cloves, minced
1/2 cup shredded Asiago, plus more for garnish
1/4 cup basil pesto
4 thin chicken breasts
1 egg white
1 cup Panko bread crumbs
1 Tbsp Italian seasoning
7 oz. (1/2 box) whole grain spaghetti, cooked
2 oz. (4 slices) prosciutto, cut into thin strips
2 oz. (2 cups lightly packed) fresh arugula
- Preheat oven to 425 degrees. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
- In a food processor or blender, combine milk, cream cheese, flour, and salt. Process until smooth and set aside.
- In a medium skillet, melt butter over medium-high heat. Add garlic and saute for about 30 seconds.
- Add the milk mixture to the pan. Stir constantly for about 3-4 minutes until the sauce begins to simmer. Remove from heat, stir in Asiago cheese until melted and cover the pan immediately.
- Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency.
- While the sauce sets, prepare the chicken. Place the egg white in a shallow bowl and lightly beat. Combine Panko and Italian seasoning in a second shallow bowl. Dip the chicken into the egg then coat with the bread crumbs. Arrange on prepared rack and spray tops with cooking spray. Bake for 12-15 minutes or until golden and cooked through.
- Toss cooked spaghetti and prosciutto in the pesto cream sauce. Serve topped with chicken, arugula and shredded Asiago cheese.
Source: Chicken adapted slightly from my Oven-Fried Chicken & Biscuit Waffles. Sauce adapted from my Guiltless Fettucine Alfredo. Inspired by a dish at Bazil in Rochester, NY (similar dish at The Cheesecake Factory).