Description
Chicken Bellagio is a rich and flavorful Italian-inspired dish that features tender, breaded chicken breasts topped with crispy prosciutto and a creamy marinara sauce, finished with melted mozzarella and fresh basil. This family favorite offers a delightful combination of textures and indulgent flavors, perfect for a comforting dinner.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/2 cup breadcrumbs
Cooking and Topping
- 2 tablespoons olive oil
- 4 slices prosciutto
- 1 cup marinara sauce
- 1/2 cup heavy cream
- 1/4 cup grated mozzarella cheese
- Fresh basil leaves, for garnish
Instructions
- Prepare the chicken: Pound the chicken breasts to an even thickness to ensure they cook evenly. In a shallow dish, combine the flour, grated Parmesan cheese, salt, and black pepper. Dredge each chicken breast thoroughly in this flour mixture, coating all sides.
- Coat with egg and breadcrumbs: In a separate shallow dish, beat the eggs. Dip each floured chicken breast into the beaten eggs, then coat evenly with breadcrumbs, pressing lightly to adhere.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook until they are golden brown and cooked through, about 5 to 7 minutes per side, depending on thickness.
- Cook the prosciutto: Remove the chicken to a plate and set aside. In the same skillet, add the prosciutto slices and cook for 1 to 2 minutes until they become crisp.
- Make the creamy sauce: Pour the marinara sauce and heavy cream into the skillet with the prosciutto. Bring to a gentle simmer and cook for 2 to 3 minutes or until the sauce thickens slightly and blends well.
- Assemble and garnish: Place the cooked chicken breasts on serving plates. Top each with crispy prosciutto slices and spoon over the creamy marinara sauce. Sprinkle with grated mozzarella cheese and garnish with fresh basil leaves for a fragrant finish.
Notes
- For extra flavor, you can add garlic powder or Italian seasoning to the flour mixture.
- To ensure the chicken cooks evenly, pound it to about 1/2-inch thickness.
- If you prefer a lighter version, use half-and-half instead of heavy cream.
- Serve with a side of pasta, steamed vegetables, or a green salad for a complete meal.
- Leftover chicken can be refrigerated in an airtight container for up to 3 days.
