Bellagio Chicken

This is a bit more time consuming that most, but it was sure worth the effort.

If you look at Google images, you will find this dish displayed in a lot of different ways, so I think the recipe is a bit fluid.

I've done it the way it works for me, and as I said, this was a terrific meal with just some nice broccoli as a side. a small salad or a bit of bread would be fine additions as well.

If you do lots of the little jobs early, the actual coming together of the dish is quite easy and manageable. So do give it a try.





INGREDIENTS:

• 1 lg chicken breast, split and filleted.
• 2 egg whites
• salt and pepper
• juice of one lemon
• 1tsp dried oregano or 2 tbsp fresh
• 1/2 c flour, seasoned with salt and pepper and granulated garlic 
• bacon, 4 pieces, diced
• 1 shallot, minced
• 2 lg cloves of garlic
• 1/4 c pine nuts toasted
• EVOO
• 2/3 c fresh basil
• 1/2 c Parmesan cheese with more for top dressing
• 2/3 c cream
• 3 tbsp butter
• salt and pepper to taste
• 1 lb linguine

INSTRUCTIONS:

1. Pat the chicken dry, then place in a plastic bag and add egg whites, lemon juice, oregano and salt and pepper. Massage around the fillets until it is all nicely covered and then set aside for at least 30 minutes, and up to over night. 
2. Fry up the bacon in a large saute pan and remove with slotted spoon to paper toweling to drain.
3. Add the shallots and and garlic to the bacon grease (remove all but about 2 tbsp), and saute slowly until softened. Remove to a small bowl. 
4. Toast the pine nuts in a small fry pan, just lightly browning, then set them aside.
5. Chop up the basil and add the 1/2 c of Parmesan cheese. Drizzle with about a tbsp of EVOO. Set aside in a bowl. 
6. Dredge the chicken pieces in the seasoned flour and saute until done, browning nicely on both sides. Remove to a separate plate.
7. To the pan, add the cream, heat to a slow boil, then add the butter, a pat at a time, until the sauce thickens a bit.
8. Add the chicken back to it, and the pine nuts. Warm.
9. Cook the pasta and drain. Add the basil-Parmesan to the pot and stir until pasta is drained with the basil and cheese. 
10. Plate with a foundation of the linguine, topped by the chicken piece, then some of the sauce, and top with some grated Parmesan and some of the bacon bits. 

SERVES: 4

NOTES: You can use prosciutto in place of the bacon, or use a good ham, very very thinly sliced. You can skip the basil/cheese/pine nuts by using a commercial pesto sauce. Sauteed arugula can also be place on top in addition if you want even more pizzazz. 

SOURCE: Sherry Peyton