John Myers
Ingredients for 4 servings:
- 4 chicken breast fillets
- 8 tsp pesto of your choice
- 1 pack of mozzarella, sliced
- olive oil
- salt and pepper
- 300 ml cream
- ⅛ liter white wine
- Parmesan, freshly grated
- 500 g gnocchi
- 20 small tomatoes (cocktail tomatoes), possibly halved
- 1 garlic clove(s), diced
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Slice the chicken breast fillets lengthwise. Top with mozzarella slices and spread with your choice of pesto. Then fold them back together. Season with salt and pepper and fry in heated olive oil. Add the gnocchi to boiling water and cook for about 2 minutes. Drain through a sieve. When the meat is cooked through, remove from the pan and keep warm. Sauté the garlic in the pan, stir in the cream and white wine. Season with salt, pepper, and 4 teaspoons of pesto. Add the gnocchi to the sauce. Garnish with the cherry tomatoes (halved if desired) and sprinkle with Parmesan cheese. Serve immediately.
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