Tag Archives: Salad

Chicken Bellagio

Years ago when I was a teenager, the cool thing to do for us youngsters was to go to the Cheesecake Factory for dinner before catching a movie. A favorite dish of my friends and I was their Chicken Bellagio; pesto spaghetti, breaded chicken, prosciutto, and a lemon arugula salad – simple yet completely delectable! It is so simple, in fact, that one night while scarfing down the dish before running off to an 8 o’clock film, I had a culinary epiphany: I could totally make this at home for probably less money and for more people. And so, two days later I called on my Italian ancestors to guide me and I created a Copycat Chicken Bellagio Recipe that is to this day a friend and family favorite!

When I was the co-author of my first foodie blog, Confessions of Two College Foodies, this copycat recipe was by far our most popular and most well-read; we even made it on a local access cooking show (which I will not link to here because the 20 year old incarnation of me is much more tragic than the 25 year old one). Anyway, people love this recipe because it is so tasteful and quite elegant despite utilizing simple ingredients.

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Chicken Bellagio is a meal that gives you everything you need on one plate: carbs, protein, and greens. Rich and fresh pesto spaghetti is topped with a piece of tender and crunchy breaded chicken, which is then topped with slice of salty and delicate Prosciutto, which is then finished with a tangy and peppery arugula salad. All of these flavor profiles – the herbal freshness from the pesto and the arugula, the saltiness from the prosciutto, and the tanginess from lemon – make this such a magnificently balanced dish.

It is a little bit of work to time everything and get it all assembled, but once you’ve got the meal plated, it is really delightful and presents so beautifully. Furthermore, you can make this very elegant meal for friends and family for about $25-$35 for 4-6 people, which would easily run you over $100 when going out to eat; make this a winner in not only flavor, but in price.

This is going to be your new go-to when craving a restaurant quality meal, right in your own home!

Chicken Bellagio

  • Servings: 4
  • Difficulty: intermediate
  • Print

Ingredients:

  • 4 boneless, skinless chicken breast tenders or cutlets
  • ½ cup flour
  • 2 tablespoons garlic powder
  • 2 eggs
  • 2 tablespoons cream or half & half
  • 1 cup Italian seasoned Panko breadcrumbs
  • ¼ cup grated parmesan cheese, plus another 2 tablespoons
  • 1 pound spaghetti
  • 1-1/2 cups store bought or homemade pesto (click here for a reliable homemade pesto recipe)
  • 4 slices Prosciutto
  • 3 cups arugula
  • Zest of 1 lemon
  • Juice of 2 lemons
  • ¼ cup extra virgin olive oil, divided
  • Salt and Pepper

Directions:

For the Chicken –

Pound the chicken breast tenders or cutlets until very thin. Season both sides with about a ½ teaspoon of salt and pepper each.

Create a breading station using 3 bowls. In the 1st bowl, mix the flour, garlic powder and a pinch of salt and pepper each. In the 2nd bowl, beat the eggs with the cream or half & half till completely mixed. In the 3rd bowl, combine the breadcrumbs and ¼ cup parmesan cheese. One by one, dip the chicken cutlets on both sides in the flour making sure to shake off excess, then the egg mixture making sure to let excess drain off, then in the breadcrumb mixture being sure to coat completely.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken cutlets. Cook for 3-4 minutes per side until the breading is golden brown.

For the Pasta –

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Reserve a cup of the pasta water. Drain the pasta. Place pasta in a large bowl and add the remaining 2 tablespoons parmesan cheese and the pesto. Toss to coat, adding pasta water as needed to thin out the sauce and make sure all noodles are perfectly coated in the pesto.

For the Arugula Salad –

Add the arugula to a salad bowl. Zest 1 lemon directly onto the lettuce. Mix the juice of the 2 lemons, 2 tablespoons of olive oil, and a pinch of salt and pepper in a small bowl. Pour over the arugula and toss.

To assemble –

Place 1 serving (about 1/8th to ¼ of the total) of spaghetti into a wide pasta bowl or onto a plate. Place 1 piece of chicken atop the post. Lay 1 piece of the Prosciutto over the chicken. Top the chicken and Prosciutto with a ¼ cup or so of the arugula salad. Sprinkle with additional Parmesan cheese and serve.

Mendocino Farms Sandwich Market Costa Mesa

On Wednesday December 2nd (aka Britney Spears’ Birthday, praise!) my colleagues and I went for our weekly “Lunch Bunch” outing to Mendocino Farms Sandwich Market in Costa Mesa, CA. When this restaurant was proposed as our lunch spot for the day, I really had no idea what it was. It was then pitched to me as a fast casual concept with an emphasis on local, seasonal, quality ingredient sandwiches and salads that are equally as healthy as they are tasty; “Sounds like my kind of place!” I said and with that we were off.

Mendocino Farms does two things – sandwiches and salads, that’s it! Sure, it’s only two categories, but what they do, they do WELL. Mendocino Farms sources the ingredients for their sandwiches and salads from local farmers, ranchers, and bakers who exercise best practices; the produce is fresh and often organic, the meat is free-range and vegetarian/grass-fed, and the bread is made with the best grains and baked fresh daily. And let’s not forget that the sandwiches and salads that are offered boast fantastic flavors and combinations.

The restaurant itself is both airy and earthy – very bright and welcoming. The kitchen is open for guests to see the culinary team in action. The décor has a definite artisan-feel with a big splash of health-emphasis. When you enter, you are greeted by the very friendly and helpful staff. They check to see if you have visited before, and if you haven’t, they give you an overview of the menu and their offerings. I really enjoy restaurants that have team members that speak with you about their offerings as it somehow makes you feel more connected to the food. In addition to explaining the menu, they also emphasize that they are very flexible when it comes to dietary preferences; gluten-free breads are available to substitute for other breads, they are more than happy to hold the cheese if you avoid dairy, and in general help you to order a meal that suites your tastes and needs.

A fast-casual restaurant, you order at the counter and then pick out your own table and wait for the food to be brought to you. What is really awesome, is that before you order, they are happy to offer you samples of the side salads and soups that they have available to add onto your meal so that way you can get a better feel for what you are ordering! Once you are seated, the food is brought to you on a small baking sheet and you are ready to enjoy lunch! Now, let’s get to what my colleagues and I had.

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The Blue Plate Special with Half Farm Club and the Healthiest Salad Ever

I ordered the Blue Plate Special -a ½ a sandwich with a side salad or cup of soup – with the Farm Club and the Healthiest Salad Ever. The Farm Club is masterfully comprised of local farm, free-range turkey breast, smashed avocado (always a yes), prime Applewood bacon, herb aioli, tomatoes, greens, pickled red onions and “Mom’s seeded whole wheat bread”. The bread was incredibly hearty and comforting while also remaining light, the vegetables fresh and full of their natural flavors, the avocado perfectly green, the bacon superbly crispy, and the turkey fantastically fresh and clean tasting. There was just the right amount of everything on this sandwich. The Healthiest Salad Ever included thinly sliced raw beets, ginger, carrots, and kale, black rice, golden raises, toasted hazelnuts, and chopped orange segments. It was sweet and refreshing, a perfect pairing with my sandwich. I was rather satisfied!

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Korubuta Pork Belly Banh Mi

Some of my colleagues were a bit more adventures than I was on this trip. A few of them tried the Korubuta Pork Belly Banh Mi; a play on a traditional Vietnamese sandwich, caramelized Korubuta Pork belly, a housemade pickled daikon (no idea what that is) and carrots, cilantro, cucumbers,  jalapenos, and chili on a panini ciabatta. Apparently, this sandwich was spicy and hearty all at once. A definitely good choice for meat lovers and Asian food lovers alike!

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Peruvian Steak Sandwich

The Peruvian Steak sandwich was another big hit! Spicy aji Amarillo marinated steak with Oaxacan cheese, herb aioli, red onions, tomatoes, and shredded romaine on a panini-pressed torta bun. Though I didn’t try, I was told that the steak was decadent and the premium ingredients all worked together to create a sandwich that was rich, perfectly spicy, and superbly satisfying!

Mendocino Farms Falafel

Enlightened Falafel Wrap

The Vegan Enlightened Falafel Wrap was one of the biggest winners of the day. This would probably be the one I would order the next time I return, and trust me; there will be a next time. This veggie friendly wrap is constructed from Mendocino’s housemade falafel-spiced V7 patty, Mendo’s classic hummus, a vegan tzatziki, grape tomatoes, shredded romaine, julienned cucumbers, pickled red onions wrapped in a panini pressed whole wheat tortilla. This was so fresh and zesty as well as fulfilling. It’s encouraging to see a restaurant have such great options for our vegan friends!

We also sampled sides of the various side salads. In addition my Healthiest Salad Ever, we tried the Curried Couscous and the Sriracha Potato Salad; both were surprisingly delicious! Could’ve eaten giant tubs of both! Keep in mind, some of Mendocino’s menu is seasonal and so some items may vary from time to time, but that’s part of the foodie fun!

In summary, our visit to Mendocino Farms was beyond satisfactory. It was so wonderful to find a fast-casual restaurant with a healthy vibe, foodie flare, and ethical practices. I will definitely be returning in the future for more tasty sandwiches!

For more information, visit Mendocino Farms’ website here: http://mendocinofarms.com/