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Stuffed Chicken Breasts And Gnocchi For Dinner

Stuffed Chicken Breasts

2 to 4 servings depending on how large you like your portions.
I prefer to butterfly the chicken rather than cut a pocket. The breasts are much easier to fill if butterflied.

Ingredients

2 {8 oz} boneless skinless chicken breasts
Kosher salt and black pepper
Extra virgin olive oil,

For the stuffing
1/4 cup cooked spinach, squeezed dry
1/2 cup shredded mozzarella
1 tablespoon grated Parmesan
1 teaspoon olive oil

Breading
½ cup flour seasoned with salt and pepper
1 egg beaten
1 cup panko crumbs mixed with 1 teaspoon dried Italian seasoning
4 slices of tomato from a large tomato, ¼ inch thick
Olive oil

Directions

Preheat the oven to 400 degrees F

Make the filling. In a small mixing bowl combine the stuffing ingredients. Mix until well combined.

Pat the chicken breast dry. Place the breast on a cutting board. With a boning knife, butterfly the breast. Place it between two pieces of plastic wrap and pound lightly with a meat mallet to even the meat out. Repeat with the second breast.

Place half of the filling on one breast. Press down firmly on the filling to help it stick to the breast. Fold the other half over the filling and press the edges to seal. Repeat with the second breast.
Dredge the breasts in flour, then dip in the egg, and finally press in the panko crumbs. Place the breast in an oiled baking dish. Drizzle lightly with olive oil.

Bake for 25 minutes. Remove the baking dish from the oven and top each breast with two tomato slices. Place the dish back in the oven for 5 more minutes or until a meat thermometer registers 165 degrees F.

Gnocchi With Peas

Ingredients

One 17 oz pkg Potato Gnocchi or

Homemade Gnocchi

2 pounds russet potatoes
3 eggs
1 cup all-purpose flour

Sauce
1/2 cup freshly grated Parmesan cheese
4 tablespoons butter
1 cup frozen peas, defrosted
Salt and pepper to taste

Directions

To make homemade gnocchi

In a covered 8-quart Dutch oven cook potatoes in enough boiling water to cover about 20 minutes or just until tender (do not overcook); drain. Peel potatoes.

While potatoes are still hot, push through a ricer into a large bowl. Using a wooden spoon, stir in eggs, one at a time, mixing well after each addition.

Add about half of the flour; mix well. Stir in enough of the remaining 1/2 cup flour to make a soft, pliable dough. Divide dough in thirds.

On a lightly floured surface, roll one portion of dough at a time into a 1-inch-thick rope. Cut rope into 1/2-inch pieces. Using your thumb, make an indentation in the top of each piece. Place on a baking sheet; chill while preparing the sauce (up to 2 hours).

Heat the butter and peas.

To cook the gnocchi

In the Dutch oven bring a large amount of salted water to a rapid boil. Add the gnocchi; cook for 10 to 15 seconds or until the gnocchi starts to float to the top. Using a slotted spoon, transfer the gnocchi as they rise to the top of the boiling water, to the p of the pan with the butter and peas. Add the cheese and mix well. Serve.

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