Here’s a delicious meal to make using the “Good on anything” Fresh Herb Pesto (see recipe on previous post). I especially love pesto on gnocchi, because of it’s chewy texture! FYI I would serve this dinner in summer, spring, fall or winter. You can make the pesto fresh in the summer and freeze it into containers that suit your family size. Thaw the pesto out throughout the seasons as you need it. I would serve this with the Belgian Endive Salad (recipe on prior post) with a class of rich, buttery Chardonnay in spring or summer and a nice Barbera or Chianti in the colder months. I hope you enjoy it as much as I do. Cheers!
INGREDIENTS
4 chicken breasts, boneless and skinless
1 3/4 cups fresh pesto
2 roma tomatoes, sliced into 8 pieces
1 small log fresh mozzarella, sliced into 8 pieces
4-8 slices prosciutto
olive oil
sea salt and ground pepper
1 17.6 oz package of Trader Joe’s shelf stable potato gnocchi
grated parmesan for sprinkling
INSTRUCTIONS
Preheat oven to 400 degrees on bake.
Take four rinsed chicken breast and spread a 1/4 cup pesto on the top of each breast. Place two tomato slices on each breast, and place two mozzarella slices on each tomato. Using the prosciutto, wrap the stacked chicken breasts.
Drizzle a little olive oil over the wrapped breasts and sprinkle with salt and pepper. Place in oven, uncovered and allow 25-35 minutes for cooking.
While stacks are baking bring a pot of water to a boil. Add some salt to the water and drop in the gnocchi. When all the gnocchi have floated to the top, they are done. Drain gnocchi and add back to the pot. Pour 3/4 cup of pesto over gnocchi and reduce heat to warm until ready to plate.
Plate the chicken when it’s cooked through and spoon equal amounts onto each plate. Sprinkle stacks and gnocchi with parmesan cheese and serve. (serves 4)
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