Chicken Parmesan doesn’t need much explanation. You all know what I’m talking about. Crunchy chicken breast, tomato sauce, cheese. Usually with pasta. This recipe is a little different from how I usually make Chicken Parmesan–adapted from the Pesto Stuffed Chicken Breasts that I’d made earlier in the week. I topped these chicken breasts with provolone cheese for a change from the more mild mozzarella.
If you’ve never tried gnocchi before, they’re Italian potato dumplings–like little nuggets of pasta. I like the ones stocked by Trader Joe’s, but you can usually find them in the pasta aisle of your regular grocery store.
Chicken Parmesan with Tomato Basil Gnocchi
Adapted from EatingWell Magazine
- 4 slices provolone or mozzarella cheese
- 1 jar of spaghetti sauce, divided
- 3 tablespoons basil pesto (store-bought or homemade)
- 4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
- 1 egg white
- 1/4 cup plain dry breadcrumbs
- 1/4 cup panko breadcrumbs
- 1/2 tsp Italian Seasoning blend
- 1/4 tsp garlic powder
- 2 teaspoons extra-virgin olive oil
- 1 package gnocchi (Italian potato dumplings)
- 1 ounce grated Parmesan cheese
1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
2. Lightly beat egg white with a fork in a medium bowl. Place both kinds of breadcrumbs in a shallow glass dish. Stir in Italian seasoning and garlic powder. Dip each chicken breast in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Top each chicken breast with 3 Tablespoons of spaghetti sauce and one slice of cheese. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.
4. While the chicken bakes, boil gnocchi according to package directions. Drain. In a medium sauce pan, stir cooked gnocchi, remaining spaghetti sauce, and pesto together and heat over medium heat, stirring occasionally. Serve with a sprinkle of parmesan cheese, alongside chicken.