ISO: Chicken Bellagio a la Kamaile (NOT Cheesecake Factory's)

I could not find a recipe for this on the Internet or even a good description.

From: ChainLeader 1/1/2009

With two brioche-crumb-coated and sauteed chicken breasts, a baby arugula salad and thinly sliced prosciutto, the chicken is served with light garlic-pesto sauce. "Every ingredient had to be carefully balanced," Okura explains. "What we found is that, where we may have used 3 ounces of a sauce before, 2 ounces actually was enough."

From: DineOutBlog, 10/27/08

This evening I tried a new dish, the Chicken Bellagio. The dish was comprised of a pasta similar to spaghetti but with a basil flavor running throughout the noodles, breaded chicken, similar to the chicken costoletta, tosses in a light parmesan cream sauce, and topped with arugula.

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This is the only recipe I found that references Cheesecake Factory's Belligio Chicken. The recipe does make some significant changes but I am sure you can adapt back to the original recipe. Good luck and please share your results with us.

CHICKEN BELLAGIO A LA KAMAILE
Source: Simple Food blog, 4/3/2009
makes 4 servings

"I will say that my attempt wasn't a bad one. In fact, I think I like my version better. It was a little bit lighter. I guess you could say it's half Chicken Bellagio, half something else. I decided to ditch the basil pasta and parmesan sauce and replaced it with garlicy, lemony risotto and a lemon cream sauce. Oh so tasty.

I used the easy, no-stir method to make the risotto. And while I was skeptical at first, it totally worked! I did have to add more liquid at the end and stir that in to make it creamier, but that beats standing and stirring for 20+ minutes. I'm also horrible about figuring recipes because I don't really measure. I just throw a bunch of stuff together until it tastes good. So just a warning to use this as a very general guideline. If something sounds amiss, do it your way."

FOR THE CHICKEN:
2 large chicken breasts
1/2 cup flour
salt and pepper
1 egg, lightly beaten
1 cup panko
2 Tbsp olive oil
8 thin slices of prosciutto (not paper thin though)
5 oz arugula, washed and dried
FOR THE RISOTTO:
3 to 4 cloves garlic, minced
1 Tbsp butter
2/3 cup uncooked arborio rice
zest and juice of 1 lemon
2 cups chicken broth (+ an extra 1/4 cup if necessary)
1/4 to 1/3 cup grated Parmesan cheese
salt and pepper
FOR THE LEMON CREAM SAUCE:
1 tsp butter
1 garlic clove, minced
2 to 3 Tbsp lemon juice
1/3 to 1/2 cup cream
2 Tbsp chopped parsley

TO PREPARE THE CHICKEN:
Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness (about 1/2 - 3/4 inch or 2 cm thick). Cut each breast in half so that you have 4 equal portions.

Measure the flour into a plate or pie pan and season with salt & pepper. Add the egg to another plate and the panko to a third plate.

Heat the oil in a large skillet over medium high heat. Dip the chicken into the flour and shake off the excess. Dip the floured pieces into the egg and then the panko, pressing and flipping so that the panko sticks on both sides. Place the chicken in the skillet and brown until cooked through, about 3 - 5 minutes per side. Drain the chicken on a paper towel lined plate.

TO MAKE THE RISOTTO:
Melt the butter in a large saucepan (that has a lid) over medium heat. Add the garlic and cook until fragrant. Add the rice and cook for a few minutes, stirring constantly so the rice gets coated with the butter and garlic. Stir in the lemon juice and zest and cook for another minute. Slowly add the 2 cups of chicken broth. Bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

Remove the saucepan from the heat and stir. Add more liquid if needed to make the rice creamier. Return the cover to the pan and let sit for about 5 minutes. Stir in the parmesan cheese and season with salt & pepper to taste.

TO MAKE THE LEMON CREAM SAUCE:
Melt the butter in a small saucepan over medium low heat. Add the garlic and cook until fragrant. Add the lemon juice and then slowly pour in the cream. Start with 1/3 c and add more later if you like. Bring to a simmer and cook a few minutes until the sauce is thickened. Stir in the parsley just before serving.

TO SERVE:
To bring it all together, plate the chicken and risotto. Place 2 slices of prosciutto over each piece of chicken and top with a small bunch of arugula. Drizzle the lemon cream sauce over the chicken and arugula or serve it on the side if you like. I served it on the side because I wasn't sure if my husband would like it as he's not a lemon fan.

"This isn't a 30 minute meal, but it didn't take me horribly long to make everything. I started the risotto first and made the chicken and lemon cream sauce while that cooked. /shrug Rachael Ray could probably do it in 30 minutes, but I guess I'm not that talented."