Who else is a total pasta-lover here? My family LOVES pasta, and we try to…
If you follow me on Instagram, then you may have seen the fun from Hubby and mine’s anniversary day-date. IKEA for hours, Container Store, Lowes, mall-browsing, and top it off with Cheesecake Factory! I’ve been dying to go there every since we moved within 30 minutes of one last year. FINALLY got to go, but boy is that menu intimidating! Seriously, the CHOICES!!! I (finally) chose their Chicken Di Pana….and FELL IN LOVE!
It was so moist, flavorful and just PERFECT. I had to remake it so I could enjoy this fabulous dish at home anytime I got a hunkering for it. Now you can, too!
Ingredients – Chicken
2 Chicken Breasts
1 cup Buttermilk
1 cup Breadcrumbs
1 tbsp. Parsley
Directions – Chicken
Preheat oven to 350 Degrees F. Spray or line a small baking dish; set aside.
Slice the Chicken Breasts horizontal, so they’re nice and thin.
Put the Buttermilk in one bowl. Mix the Breadcrumbs and Parsley in another bowl.
Dip the chicken first in the buttermilk, then the breadcrumb mixture. Make sure it’s very covered.
Place the chicken in the baking dish. Cover with foil and cook about 25-35 minutes, or until cooked through.
Note: while it’s baking, make the sauce, potatoes and broccoli (if desired) – instructions below
Ingredients – Sauce
3 Shallots, minced
1/4 cup White Wine Vinegar
4 tbsp. Butter
1/4 tsp. Salt
1/2 tsp. Parsley
Directions – Sauce
In a medium saucepan, bring the minced Shallots in the White Wine Vinegar to a boil, then simmer on low for 20 minutes.
Stir in the Butter, Salt and Parsley and continue simmering about 5 minutes more. Remove from heat.
Put it Together
At the Cheesecake Factory, they spread the sauce across the bottom of half the plate, then placed the cooked chicken breasts on top of the sauce layer. Then add potatoes and broccoli. DIVINE!!!
Mashed Potatoes: keep the skins on and add some garlic powder.
Broccoli: Steam, then add a bit of butter, salt and pepper.
What’s YOUR favorite dish from the Cheesecake Factory?
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