The Cheesecake Factorys Chicken Bellagio

Ingredients

• 8 ounces spaghettini pasta
• 1 tablespoon canola oil
• 2 boneless, skinless chicken breasts (3 ounces each), pounded approximately 6 inches wide
• 1/4 teaspoon kosher salt
• 1 egg, scrambled for egg wash
• 2 ounces season bread crumbs
• 3 fluid ounces Parmigiano-Reggiano cream sauce
• 1/4 teaspoon kosher salt
• 1-1/2 fluid ounces basil oil
• 1/2 fluid ounces chicken broth
• 1 tablespoon butter
• 1/4 ounces Parmigiano-Reggiano/romano cheese blend
• 1/2 teaspoon parsley, chopped
• 3/4 ounces prosciutto, sliced 1/16 inches
• 1/2 ounce baby arugula
• pinch kosher saly
• freshly ground black pepper
• 1 teaspoon lemon juice, freshly squeezed
• 1/4 ounce Parmigiano-Reggiano or romano cheese blend

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