Chicken Bellagio
Chicken Bellagio is a flavorful and indulgent dish that combines tender, marinated chicken strips with a creamy pesto sauce, sautéed prosciutto, and toasted pine nuts. Served over a bed of linguini, it's a delicious fine dining recipe that’s perfect for a quick dinner idea or a healthy lunch. Whether you're searching for high-protein recipes dinner or homemade recipes with a gourmet flair, this dish delivers!
Ingredients
- ½ to ¾ cup of pesto homemade or jarred
- 1 pound boneless skinless chicken breasts
- 2 egg whites
- 2 tablespoons lemon juice
- 1 teaspoon dry oregano
- ⅓ cup pine nuts
- 1 cup flour
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 –3 tablespoons butter
- 2 –3 tablespoons extra virgin olive oil
- 1 16- ounce package linguini pasta
- ¼ cup finely minced shallots
- 2 cloves garlic minced
- 10 slices prosciutto cut into 1-inch pieces
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 cups heavy cream
- ½ cup grated Parmesan Reggiano divided
- 1 cup arugula
Instructions
- Prepare the pesto (homemade or jarred) as needed.
- Cut the chicken into 1-inch wide by 2-inch long strips.
- In a bowl, mix egg whites, lemon juice, oregano, and 2 tablespoons of pesto. Stir to combine. Place the chicken strips in a quart-sized zipper seal bag with the marinade and let them marinate for 30 minutes.
- In a small frying pan, toast the pine nuts over medium heat for about 5 minutes until lightly browned. Do not overcook.
- In a separate bowl, mix the flour, salt, and pepper. Dip the marinated chicken strips into the flour mixture, coating both sides.
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a 14-inch sauté pan over medium-high heat until hot and frothy. Add the chicken strips in a single layer and cook for 2-3 minutes per side, or until cooked through. You may need to cook in 2-3 batches, adding more butter and oil as necessary. Remove the cooked chicken to a platter and set aside.
- Cook the linguini according to the package instructions.
- In the same pan, sauté the shallots over medium heat for 1-2 minutes until translucent. Add the garlic and cook for 30 seconds. Add the prosciutto, parsley, and toasted pine nuts. Cook for 1 more minute.
- Add the cream and 3 tablespoons of pesto to the pan. Stir in salt and pepper to taste, then mix in 1/3 cup of Parmesan cheese until melted into the sauce. Reserve the rest of the Parmesan for serving.
- Add the cooked chicken to the sauce and gently stir to combine.
- To serve, mix 2-3 tablespoons of pesto with the cooked linguini and place it on a serving platter. Top with the chicken and cream mixture. Sprinkle the remaining Parmesan cheese and top with arugula. Alternatively, serve individual portions with Parmesan and arugula on top.