Italian Olive Chicken and Peppered Gnocchi
This is a fresh and easy dinner to enjoy with family and friends alike anytime throughout the year!
Italian Olive Chicken and Peppered Gnocchi
This is a fresh and easy dinner to enjoy with family and friends alike anytime throughout the year!
Cooking Instructions
- 1
For Sauce:
Dice onion and garlic. Coat bottom of a large stock pot with EVOO. On Medium High heat add onions, garlic, and wine. Cook 8-10 minutes until onions are translucent. Add diced tomatoes, chopped basil, thyme sprigs. Reduce heat to simmer. Halve olives and add to sauce. Allow to simmer for an hour on low heat. Salt to taste. - 2
For Chicken:
Preheat Oven to 375 degrees.In a bowl, wisk egg. Dip each chicken breast to coat with egg then coat with bread crumbs. Sprinkle with Salt and Pepper.
Grease baking sheet with EVOO, place chicken on sheet and bake for 45 minutes. (Depending on size of chicken breast)
Once done remove from pan into a hot oiled skillet and cook for another 3-5 minutes each side. This adds a much needed crunch factor.
- 3
For Gnocchi:
Prepare Gnocchi as directed on package. (Boiled normally). Transfer prepared Gnocchi to a hot oiled skillet. While frying Gnocchi add salt and pepper. Pepper to taste. Remove from heat when golden on one or both sides. - 4
Serve Chicken over top Peppered Gnocchi, top with Red Sauce. Sprinkle fresh asiago for the finishing touch. Pair with a mellow Chianti and enjoy!
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