CHICKEN BELLAGIO

FOR THE GARLIC BASIL PESTO:
1/2 cup fresh basil leaves, packed (I used the herb mix that is found in the produce section that comes in a tube that looks like toothpaste)
2 Tbsp. freshly grated Parmesan-Reggiano or Romano cheese
2 Tbsp. extra virgin olive oil
1 or 2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. black pepper

FOR THE PROTEIN:
4 boneless skinless chicken breasts, (I used cutlets so I didn’t have to pound the chicken flat)
4 slices Prosciutto, room temperature

FOR THE BREADING:
1 large egg, beaten
1/4 cup flour
3/4 cup bread crumbs
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried parsley
1 tsp. oregano

FOR FRYING:
4 Tbsp. olive oil or enough to coat bottom of pan with 1/4 in. of oil

FOR THE PASTA:
1 lb pasta, (I used the fresh pasta so that it cooked quickly and I could plate everything at once)
2 Tbsp. garlic pesto sauce

FOR THE PARMESAN CREAM SAUCE:
1 cup half and half
3 Tbsp. garlic pesto sauce
1/3 cup Parmsan-Reggiano
1/2 tsp. salt
1/4 tsp. white pepper

FOR THE SALAD/GARNISH:
1 cup washed arugula
half a cup of shredded or grated fresh parmigiana regianno

To prepare the garlic basil pesto, add all of the ingredients for the pesto to a food processor and pulse until well blended; set aside.

Pound out the chicken breasts one at a time in between two pieces of plastic wrap or in a ziploc bag until flattened out evenly.

In a bowl, mix salt, pepper, oregano, and parsley into the bread crumbs to season.
Dip chicken in the beaten egg, and then into the seasoned bread crumbs mix. Coat completely flipping the breasts over a few times to completely coat. Refrigerate the breasts on a plate for 15 minutes, uncovered, to get the seasoned bread crumbs to really stick. Remove the Prosciutto from the fridge and allow to reach room temperature for ease of separation.

5Boil the pasta in salted water until done, about 10 minutes. Reduce heat to low until needed.

To prep the parmesan cream sauce, add half and half to a saute pan and bring the cream to a simmer, and incorporate the basil pesto. Add salt and white pepper to taste, and as it begins to thicken, add the parmesan cheese and stir vigorously to incorporate it. Continue to stir until it thickens more. Reduce heat to low to keep warm.

Preheat oven to 200 degrees F.

Heat a non stick or well seasoned cast iron skillet over medium low to medium heat. Add olive oil and fry the breasts on the first side until golden brown, about 3 minutes. Using tongs, dip each slice of Prosciutto into the hot oil for 10 to 15 seconds, and then place on each chicken breast (2 for each breast, overlapped).Place on plate in oven to keep warm.

TO ASSEMBLE:
Drain the pasta and place in a large bowl. (I chose to plate each person’s meal separately, it gives it a restaurant look and you are making sure each person gets all of the flavors) Mix in garlic basil pesto. Place the pasta on a plate. Pour some of the cream sauce over the pasta. Add the chicken breasts with the Prosciutto slices facing upwards. Top the breasts with more cream sauce. Top with arugula. Drizzle the arugula with some extra virgin olive oil.