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CHICKEN BELLAGIO Copycat Cheesecake Factory Recipe DINNER FOR TWO
Today's Recipe: https://catherinesplates.com/chicken-bellagio-copycat-cheesecake-factory/
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0:00
hello everyone and welcome back to our
0:01
series come and have dinner with the two
0:03
of us we put out one show a week cooking
0:07
for two people I'm going to be putting
0:10
this one together and then Thomas my
0:13
husband will come in at the end and give
0:15
it a try for you now he's been sick all
0:18
week so he's starting to feel better and
0:20
he's hungry I'm going to make chicken
0:24
bagio which is a copycat recipe from the
0:27
Cheesecake Factory it's looks so fancy
0:32
and expensive but let me tell you it's
0:34
easy to put together it's not expensive
0:37
as it would be if you would go out and
0:39
eat this dish we're going to make the
0:41
chicken then we got a sauce and then we
0:43
got a few things we're going to build it
0:45
up and it's going to look delicious
0:48
we're going to start with two chicken
0:51
breasts these are boneless skinless you
0:54
want about a cutlet size chicken breast
0:56
for this recipe I'm going to pound these
0:58
out so we're wanting to flatten it out
1:01
to get it nice and even that way it
1:03
Cooks nice and
1:06
even I think that looks good we're going
1:09
to pull the chicken out and I'm just
1:10
going to place it on my board here
1:12
because I want to season it on both
1:14
sides yeah look at that nice and
1:17
[Music]
1:21
even
1:23
pepper
1:25
salt turn the chicken over we're just
1:27
going to kind of press it in a little
1:28
bit
1:31
there we
1:32
go you want to make sure that your
1:34
chicken is very thin for this recipe
1:36
kind of like a
1:37
cutlet all right I'm going to set this
1:39
aside we're going to bring over a
1:41
dredging
1:48
station we're going to be dredging with
1:50
a seasoned flour egg mixture and then
1:54
some seasoned up breadcrumbs so the
1:57
first thing you're going to need to do
2:01
you need three like narrow dishes I'm
2:04
using pie plates because they're the
2:05
easiest thing to use we're going to add
2:08
a half a cup of
2:10
flour to one dish and then we'll season
2:13
that up you just Shake It Off from your
2:15
measuring tool it doesn't have to be
2:17
precise just as close as you can get
2:23
it we're going to put in half a teaspoon
2:26
of salt
2:30
half a teaspoon of black
2:36
pepper we're going to take a whisk blend
2:39
this
2:40
together now in our second dish we're
2:44
going to crack in two
2:51
eggs here we go and then we're going to
2:54
add in 1/4 cup of
2:57
milk we're going to mix that together
3:00
I'm going to use a fork it will really
3:02
help get these eggs frothy which is what
3:05
we
3:09
want we're going to bring over our
3:12
breadcrumbs I'm using the Italian
3:14
breadcrumbs we're going to go in with
3:16
half a cup we won't be using all of this
3:18
but you want enough to where you can
3:20
coat your chicken on both
3:22
sides now if you have regular
3:23
breadcrumbs you can add Italian
3:25
seasoning to your bread crumbs and
3:27
that's fine that's our dredging station
3:29
we've got a large Skillet and I've got 1
3:32
tbspoon of butter in we're going to add
3:34
a little bit of some avocado oil or
3:37
olive oil or cooking oil whatever you
3:39
have about 1 tablespoon we're going to
3:41
allow this to melt together over a
3:43
medium high heat okay we're going to go
3:45
ahead now and I'm going to start showing
3:47
you the spaghetti it's a really easy
3:49
process we're going to bring a large pot
3:51
of water to a boil which I have done
3:53
we're going to take the lid off of it
3:55
that just helps bring the water to a
3:57
boil faster
4:00
there it is I'm going to place in about
4:03
half a tablespoon of
4:06
salt that looks good now since it's just
4:09
the two of us that are going to be
4:11
eating I'm going to cook about 8 oz now
4:14
it might be a lot for you or it might
4:16
not be enough for you you can judge by
4:18
what you
4:21
eat sometimes it's better to cook more
4:23
than not enough we're going to cook this
4:25
Pro the directions on the back of the
4:27
package for all Dente or if you like
4:29
your pasta to Tender that's totally fine
4:31
too because once this is cooked there's
4:33
no more cooking process for the
4:34
spaghetti make it for the tenderness
4:36
that you like we're going to take our
4:39
seasoned chicken breast one at a time
4:41
start in the flour that we've seasoned
4:43
up you want to press it down really good
4:45
make sure it's nice and coated flip it
4:48
over do the same thing we're going to
4:50
place it into our egg mixture make sure
4:53
you coat both
4:56
sides and then yep we're going to go
4:58
into our seasoned bread
5:02
crumbs press down into it turn it over
5:06
press down again we're going to take it
5:08
out of the breadcrumbs Shake It Off get
5:10
some excess off and we're going to lay
5:11
it into our pan with a sizzling
5:15
butter place it in your pan we're going
5:18
to cook it until the bottom of our
5:20
chicken breast gets nice and crispy and
5:22
nice and golden brown then we'll flip it
5:24
over so keep an eye on it takes about
5:27
four to 5 minutes on each side you want
5:30
to make sure your temperature is on like
5:31
a medium high
5:33
medium oh look at the color of that very
5:36
nice we're going to turn these
5:38
[Music]
5:40
over yeah looks good now we want to cook
5:43
the other side until the chicken is
5:45
cooked all the way through you can
5:47
either make sure that you have a
5:49
temperature gauge around to test it for
5:52
165° or more or you can when you get to
5:55
the 3 to four minutes kind of cut into
5:58
it and make sure that it is cooked
5:59
cooked all the way through now don't dry
6:01
out your chicken if you need to add a
6:03
little bit more oil to your pan go ahead
6:05
and do that right I've already check
6:07
this chicken breast right here and it is
6:09
done it's over
6:12
165° I'm going to lay it on a cutting
6:14
board we're going to let it rest now to
6:17
get our spaghetti nice and flavored
6:19
after I've drained it we're going to add
6:20
1 tablespoon of
6:22
butter you know butter makes everything
6:25
better right I get that stirred in I
6:29
have some
6:30
infused basil oil oh it really goes good
6:34
with spaghetti I'm going to add like one
6:36
tablespoon just drizzle it in there
6:39
we're going to add in 1/4 cup of chicken
6:41
broth all of this will absorb into the
6:44
spaghetti we're going to add in some
6:47
fresh parmesan shredded cheese now you
6:50
want to make sure that's the fresh stuff
6:52
freshly grated we're going to add two
6:53
tablespoons into here and then just kind
6:56
of mix this together
6:59
and then we're going to let it sit off
7:01
to the side we're going to pull our
7:03
chicken breast out because it's ready
7:04
and then we've got a white creamy sauce
7:07
that we're going to make okay we're
7:08
going to be in a medium pot to make this
7:11
delicious white sauce it's like a
7:14
Parmesan sauce or an alfredo sauce it's
7:17
really easy to put together just the
7:19
five ingredients right here one of them
7:21
is just a
7:22
seasoning make sure you put your burner
7:24
on a low heat and we're going to put in
7:28
four table spoons of
7:31
butter we're going to melt that and then
7:34
we're going to add in move my burner
7:37
down a little bit for
7:39
you one cup shake it right now heavy
7:42
whipping
7:45
cream you can have this recipe too for
7:48
the creamy sauce but we love creamy
7:50
sauce so we're not going to go that low
7:53
on it we're going to add it into the
7:56
butter we're going to stir this around
7:58
until the butter mix melts and the
8:00
mixture starts to simmer now this is the
8:03
last cooking
8:05
element then I'm going to show you how
8:07
we're going to build this chicken bagio
8:09
up we're going to make it look Fancy
8:12
without giving it that fancy price all
8:14
right the butter has melted into the
8:16
heavy whipping cream it's warm in there
8:19
it's starting to sizzle a little bit so
8:21
we're going to add in two teaspoons of
8:24
minced garlic one and two
8:30
and then we're going to crack in a whole
8:31
lot of black
8:33
pepper probably a/4 teaspoon to an
8:36
eighth of a teaspoon whatever you like
8:37
we're going to stir this
8:39
around now we're going to add in our
8:42
fresh parmesan cheese you we put some of
8:45
that into the spaghetti that was really
8:47
good one
8:51
cup and 1/4
8:54
cup there we go blend This Together keep
8:58
stirring until that cheese is is nice
8:59
and
9:01
melted now I'm going to take my chicken
9:03
breast and we let it rest I'm going to
9:05
take a sharp knife and we're just going
9:07
to cut
9:12
slices just like
9:15
that I'm going to show yall a piece of
9:17
this chicken look at that yum right
9:22
perfect let's take a look at this one
9:25
too yeah look how juicy oh there we are
9:29
there you
9:30
are okay all right very good yummy now
9:34
I'm going to raise the heat on my sauce
9:37
here let it come to a boil so that it
9:40
can thicken up oh y'all look at
9:44
that yum
9:46
oh yeah that's what we want right there
9:50
see it come into a boil we're going to
9:52
turn off the heat we're going to set
9:55
this aside while we build our chicken
9:57
Bellagio I've got the Bowl I'm going to
10:00
build this up Thomas is going to come in
10:02
here and give this a try he's not
10:03
feeling too well I mean he's feeling
10:05
better than what he has been but he's
10:07
still coughing so I had to like just
10:09
shoe him out of here but he will come
10:12
back in and give this a try for you so
10:14
the first thing you want to do is place
10:16
your spaghetti in the bottom of the
10:21
dish okay we're going to top it with
10:23
that delicious cream sauce that we made
10:25
we're going to put it all on
10:27
top now we're going to put put our
10:29
sliced Chicken on top one chicken breast
10:32
that we
10:33
sliced we're not going to probably eat
10:35
all of
10:36
that doesn't that look good look at that
10:40
yeah here comes another
10:44
ingredient
10:47
pruto we're going to kind of layer it on
10:50
top wrap it around itself a little bit
10:52
there we go just like
10:54
that now got some rugula we're going to
10:58
put some of that right on top I'm going
11:00
to put it right
11:01
here there we
11:04
go we going to stream a little bit of
11:06
that sauce right
11:08
across on top of the
11:11
arugula and then we're going to tie it
11:13
all together with some more of the basil
11:16
oil we'll just drizzle a little bit
11:20
across what do y'all
11:22
think chicken vagio this is a copycat
11:25
recipe from the Cheesecake Factory you
11:28
can make make it at home I did you don't
11:31
have to go out for it all right I got
11:33
Thomas over here he's going to give us a
11:34
try for you here he is hey y'all wish
11:38
him a speedy recovery yeah this sucks we
11:42
went on vacation and he's been sick ever
11:43
since and it's been like a week now he's
11:46
already gone and got medicines and stuff
11:48
like that but all right he's digging in
11:52
I'm hungry he's hungry all right let us
11:54
know the sauce the chicken the spaghetti
11:57
that was infused with those flavors
12:05
is it good m a man I like that oh that
12:10
looks like it's fancy doesn't it
12:14
mhm that's
12:16
good that chicken is spy on that's good
12:20
yeah that was some tender chicken huh M
12:23
his favorite pruto he loves pruto I'm
12:26
not a big fan of pruto but you can put
12:28
Ham on there if you want want all right
12:30
you guys give us a thumbs up on this
12:36
one and hopefully on the next one of our
12:40
series dishes for the two of us he is
12:44
going to be in the kitchen I hope so
12:46
putting it together for
12:48
yall all right you guys we'll see y'all
12:50
on the next episode bye bye
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