Chicken Bellagio Copycat recipe that is healthier by using zoodles, better oil, and better ingredients. The flavor is amazing! ______ GET THE RECIPE _______My Most Popular Recipes: My Very Popular Golden Milk Recipe: http://bit.ly/2scGcBb Oven Fried Chicken That Tastes Deep Fried: https://youtu.be/7-WEdqJBXoQ How To Make Eggplant Taste Like Fried: https://youtu.be/XQTkGAim3fg How To Cook Bacon In A Pan Perfectly: https://youtu.be/89KXnvSSN6Q The Best Tuna Melt Sandwich Recipe On Sourdough Bread: https://youtu.be/JhUOA1m4J_M Visit my website: http://www.cooking-mexican-recipes.comConnect with me on FACEBOOK: http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/Instagram: http://instagram.com/RockinRobinCooksAmazon Store for Rockin Robin Cookshttps://www.amazon.com/shop/rockinrob...Kitchen Tools I Like: Zucchini Spiralizer similar to one in videohttps://amzn.to/2CZH9CB Lodge cast iron 12 inch pan http://amzn.to/2rz3Pn4 Instant Read Thermometer http://amzn.to/2nLXT3A Taco Holdershttps://amzn.to/2Pn62xEChicken Bellagio RecipeIngredients:2 chicken breast, cut thin and then pounded to inch thick2 zucchinis cut into zoodles1 Tbsp. olive oil cup panko bread crumbs, I used Aleias Gluten Free1 tsps. Italian seasoning, my recipe: https://youtu.be/6rwFpuskQr81 egg cup of flour, I used Bobs Red Mill 1 to 1 Gluten FreeGarlic powderSalt3 - 4 slices of Prosciutto, (Italian ham)Handful of arugulaDrizzle of olive oilDrizzle of fresh lemon juiceSalt and pepper if desiredParmesan Cream SauceIngredients:1 cup chicken broth cup packed parmesan cheese, freshly grated cup heavy whipping cream4 large cloves of garlic, minced1 Tbsp. butter1 tsp fresh rosemary, finely chopped1 tsp. Italian seasoning: https://youtu.be/6rwFpuskQr81 Tbsp + 1 tsp. Flour, I used Bobs Mill 1 to 1 Gluten free flourSalt1 Tbsp olive oilDirections:We will start with the parmesan cream sauce. Place the olive oil and butter into a medium frying pan over medium heat. Once the oil starts getting hot and the butter bubbles, add the garlic and stir for 1 to 2 minutes, turn the heat to medium low.Combine the flour and chicken broth with a whisk and then add it to the garlic. Stir with a whisk to minimize any lumps. Add the Italian seasoning and rosemary to the pan and turn the heat up slightly to bring this to a simmer and the sauce thickens.Once the sauce thickens, add the cream and stir to combine. Once that gets hot, add the parmesan cheese and stir until it melts and becomes smooth. Taste and add a bit of salt if needed. Simmer for a couple of minutes and then turn off the heat, cover and keep warm.In a large frying pan, add a tbsp. Of olive oil and once hot, add the zoodles, salt and garlic powder. Toss with tongs and cook over medium heat for about 4 minutes until the zucchini softens a bit. Turn off the heat and keep warm.Place the chicken breast on a cutting board and lay a piece of saran wrap over the chicken and then pound until the breast are about inch thick. Season with salt and pepper on one side only.Create your dipping station by placing the egg in a wide bowl and whisking until blended. On a large plate place the flour on it. On another plate place the panko crumbs and the rosemary and Italian seasoning. Stir to combine.Now to coat the chicken. Place a breast into the flour plate and cover with flour on both sides. Shake any excess flour off and place it in the egg dish to coat. Then place the breast into the panko crumbs making sure to coat the whole thing and then press the crumbs in with your hands so they stick well. Then place on a clean plate. Repeat to coat all the chicken breast.Preheat a large frying pan over medium high heat. Add enough olive oil to coat the bottom of the pan. When the oil shimmers add the breast carefully starting closest to you and laying away from you so you dont get burned. Cook the breast for about 4 minutes per side. Turn the heat down to medium if its getting browned too quickly. Test for doneness with an instant read thermometer. Done is 160 to 165 degrees F. To serve: place some zoodles on a plate followed by a drizzle of cream sauce. Then lay a chicken breast on top of the zoodles and add another drizzle on the chicken.Top the chicken with 3 or 4 slices of prosciutto leaving a hole in the center.Combine the arugula with a drizzle of olive oil, fresh lemon juice and a pinch of salt. Toss to coat. Add an nice handful of arugula on top of the chicken breast to finish off your masterpiece!Enjoy!Disclaimer:This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. Thank you very much for your support! ~ Rockin Robin#RockinRobinCooks#chickenbellagio#Chickenandzoodles
