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✓ Recipe: Delicious Italian Olive Chicken and Peppered Gnocchi

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Italian Olive Chicken and Peppered Gnocchi. Italian Olive Chicken and Peppered Gnocchi This is a fresh and easy dinner to enjoy with family and friends alike anytime throughout the year! Roasted Red Pepper Gnocchi Recipe: Let's talk about what goes into this dish, how to streamline your cooking so that this is fast for you, and what tools you'll want to have handy! Italian Sausage: Cook this first in a large cast iron or any ovenproof skillet in a bit of olive oil, then drain it on a paper towel lined plate and get the same.

Italian Olive Chicken and Peppered Gnocchi Return skillet to stove and heat remaining olive oil over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Make béchamel sauce: While whisking vigorously pour in milk then continue to whisk vigorously to smooth any lumps. You can cook Italian Olive Chicken and Peppered Gnocchi using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Italian Olive Chicken and Peppered Gnocchi

  1. You need 4 of boneless skinless chicken breast.
  2. It's 1 of large egg.
  3. Prepare 1 Cup of Italian Bread Crumbs.
  4. Prepare 1 Package of Potato Gnocchi.
  5. It's of Extra Virgin Olive Oil.
  6. You need 4 Cloves of Fresh Chopped Garlic.
  7. Prepare 3-4 Sprigs of Fresh Thyme.
  8. You need 1 Cup of Fresh Basil chopped.
  9. Prepare 1 of Large Red Onion.
  10. Prepare 1 of Large Can Fire Roasted Tomatoes diced.
  11. You need 6-8 of Diced Roma Tomatoes.
  12. You need 1 Can of Pitted Black Olives.
  13. It's 1.5 Cups of Cabernet or Dry Red Wine.
  14. It's of Cracked Black Pepper.
  15. It's of Coarse Ground Sea Salt.
  16. Prepare of Fresh Grated Asiago.

Season with salt and pepper to taste. This soup is creamy and delicious as the restaurant version. It's Hearty & Filling and has such a great flavor. Spread out into an even layer.

Italian Olive Chicken and Peppered Gnocchi step by step

  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!.

Heat olive oil in a saucepan. Season chicken with salt, pepper and Italian seasoning. Dip chicken into the breadcrumb mixture to coat evenly. Heat oil in a large skillet over medium-high heat until hot and shimmering. Remove from the oven and set aside.

Tag : gnocchi, italian
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