Chicken Balligio-Cheesecake Factory

By idocakes

Ingredients

• CHICKEN:
• 2 large chicken breasts
• 1/2 cup flour
• salt and pepper
• 1 egg, lightly beaten
• 1 cup panko
• 2 Tbsp olive oil
• 1 Tbs butter
• 8 thin slices of prosciutto
• Arugula, washed and dried (I used shredded spinach)
• LEMON CREAM SAUCE:
• 1 tsp butter
• 1 garlic clove, minced (I used 1/4 tsp dried minced garlic)
• 2 to 3 Tbsp lemon juice
• 1/3 to 1/2 cup cream
• 2 Tbsp chopped parsley (I used dried)
• BASIL PARMESAN PASTA:
• 1 garlic clove, minced (I used dried minced - 1/4 tsp)
• 2 Tbs extra light olive oil
• 2 Tbs flour
• 3/4 tsp salt
• 1/8 tsp pepper
• 2 cups milk (or half-and-half)
• 2-3 Tbs basil pesto
• 2-3 Tbs grated parmesan cheese
• 8 oz angel hair pasta

Details

Servings 2
Adapted from changeabletable.com

Preparation

Step 1

Place chicken breast on cutting board. Sprinkle with salt and pepper. Heavily coat with flour. Using a chefs knife, tenderize the chicken with even strokes - going back and forth and across. Turn chicken and repeat on the back side. Cut each breast in half so that you have 4 equal portions.



Add the egg to a bowl, and the panko to a second bowl.



Heat the oil and butter in a large skillet over medium high heat. Dip the floured pieces into the egg and then the panko, pressing and flipping so that the panko adheres on both sides. Place the chicken in the skillet and brown until cooked through, about 3 - 5 minutes per side.


TO MAKE THE PASTA:

Heat oil and flour over medium heat. Add salt & pepper. Add milk all at once, then stir until thickened. Add grated parmesan and basil. Set aside with lid on till needed. Boil angel hair pasta till al dente’ (about 4-5 minutes) Drain well, and add to sauce. Stir and keep covered till serving.



TO MAKE THE LEMON CREAM SAUCE:

Melt the butter in a small saucepan over medium low heat. Add the garlic and cook just 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:

Spoon a generous serving of pasta onto individual plates, then top with chicken. Arrange 2 slices of prosciutto over each piece of chicken and top with a small bunch of arugula (or spinach). Drizzle the lemon cream sauce over the chicken and greens, or serve it on the side.