Ingredients :
- 4 boneless skinless chicken breast
- 1 large egg
- 1 Cup Italian Bread Crumbs
- 1 Package Potato Gnocchi
- Extra Virgin Olive Oil
- 4 Cloves Fresh Chopped Garlic
- 3-4 Sprigs Fresh Thyme
- 1 Cup Fresh Basil chopped
- 1 Large Red Onion
- 1 Large Can Fire Roasted Tomatoes diced
- 6-8 Diced Roma Tomatoes
- 1 Can Pitted Black Olives
- 1.5 Cups Cabernet or Dry Red Wine
- Cracked Black Pepper
- Coarse Ground Sea Salt
- Fresh Grated Asiago
Method :
- 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.
- 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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