Parmesan Crusted Chicken with Tomato Basil Cream Sauce and Potato Gnocchi


Ingredients for Parmesan Crusted Chicken with Tomato Basil Cream Sauce and Potato Gnocchi

• 6 8 oz. skinless/boneless Chicken Breasts
• ½ cup Italian Dressing
• 1 lb. fresh/frozen Potato Gnocchi
• 4 cup Marinara
• 1 cup Tomato Filets
• 1 oz Garlic
• ½ cup diced White Onion
• 1 tsp Red Pepper Flake
• 1 tsp Salt
• 1 tsp White Pepper
• 1 cup heavy Cream
• 2 fresh Basil, Chiffonade
• 2 cup grated Parmesan Cheese
• 1 cup fresh Bread Crumbs
• 2 Roma Tomatos, diced small
• 3 oz Olive Oil
• 4 oz grated Asiago

Method for Parmesan Crusted Chicken

• Place the chicken breasts on a cutting board and slice on a bias into 3 pieces per breast, place in a bowl and coat with the Italian dressing, set aside.
• In a sauce pan add 1 oz. of olive oil and the ½ cup of diced onions. Sauté until tender.
• Add the garlic to the pot as well as the salt, pepper flakes and white pepper. Cook for 3 minutes.
• Add the marinara sauce and the tomato filets and simmer for 15 minutes.
• While sauce is simmering place the parmesan cheese and bread crumbs in a bowl and mix well.
• Place a large nonstick pan on the stove over medium heat, add 1 oz. olive oil.
• Place the chicken breast pieces in the parmesan and bread crumb mixture, making sure all of the chicken is coated. Press firmly.
• When the oil just begins to smoke add the chicken breasts, press down firmly to insure the cheese sticks to the chicken.
• After 5 minutes flip the chicken over and cook the other side, make sure not to burn the cheese. Continue to cook for another 5 minutes.
• Repeat step 9 until chicken is cooked to 165 degrees internally.
• Return to the sauce pot and add the heavy cream, reduce the heat to low, stir
• Add the fresh basil and remove from the heat.
• If using frozen gnocchi, blanch in boiling water first; if fresh add the gnocchi to the sauce.
• Bring back to a simmer and set aside.
• In a small bowl, mix together the diced roma tomatoes, remaining basil and remaining olive oil. Add a pinch of salt.

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