Thursday, 18 July 2013

Caprese Chicken with Gnocchi

This is my first blog post in FOREVER... I know, I know. But I have a good reason.

I've been a little down in the dumps lately in regards to cooking. My little girl is currently nursing and she's allergic to A LOT of things which means I've had to cut a lot out of my diet which really limits my cooking. When I say a lot, I mean a lot too... Milk, Soy, Egg, Nuts, Beans, Peas, Lentils, etc. So basically any kind of normal baking is not in the picture right now. She's 9 months old and I plan on weaning her to a milk alternative at 1 year, so I'll hopefully be posting a bit more come the fall... so please bare with me.

I posted a pic of tonights dinner on Instagram and a friend of mine asked for the recipe, so I figured it's a good opportunity for a blog post.

You can cook the chicken any way you'd like to, me personally I BBQ'd it... so that's what I'm going say to do for this recipe.

4 Boneless Skinless Chicken Breasts
Salt and Pepper (to taste)
3 Tbsp EVOO
3 Tbsp Minced Garlic
1 Cup Cherry Tomatoes (cut in half)
1/2 Cup (loosely packed) Torn Basil Leaves
1/2 Cup Shredded Mozza Cheese
1 Pkg Gnocchi

Cook the chicken breasts however you prefer (I BBQ'd ours... or rather my hubby did!).

While your chicken is cooking, in a large skillet heat the olive oil over medium-high heat. Add in the minced garlic and saute until fragrant (a few minutes).

Add in the cherry tomatoes and cook for a few more minutes until the skin on the tomatoes starts getting wrinkled. Add in the torn basil and cook for another minute or so. Then move your tomato mixture to the side of the pan. Reduce the heat to low.

Boil your gnocchi. The nice thing about gnocchi is that it only take about 2 minutes to cook. Once they all float to the top you're done! Drain the gnocchi and set aside.

Add in your chicken breasts, top with about 2 tbsp of shredded mozza cheese (I used vegan cheese for this due to my dietary restrictions.. but I used real cheese for my hubby's). Spoon about 1 - 2 tbsp of the tomato mixture on top of each chicken breast, cover with a lid and let sit for a few minutes until the cheese is nice and melted. You'll have lots of leftover tomato mixture.. don't worry.. that goes with the gnocchi.

Remove the chicken breasts and turn the heat back up to medium-high, then add the cooked gnocchi to the skillet. Saute the gnocchi for about 4-5 minutes until it's a little bit browned, mixing it together with the leftover tomato mixture.

Plate you're meal and voila!! You're done! Easy as that.. this whole meal took all of about 20 minutes to make. :)