I don't recommend freezing this one, but it's original:
Baked Chicken with Gnocchi
1 lb. chicken breast tenderloins Chopped prosciutto or ham for flavor (not necessary, but delicious) 10 oz. (or thereabouts) boiled gnocchi (boil no more than 3 minutes) 1 cup Chianti Extra virgin olive oil 4 – 6 cloves chopped garlic 1 can or bag of artichoke hearts 1 bag green peas 2 cans crushed or diced tomatoes (I used one of each) Basil to taste Oregano to taste Paprika Grated Parmigiano-Reggiano
Layer chicken, cooked gnocchi, artichoke hearts, and peas. Pour wine over combined ingredients. Spread garlic, basil and oregano over these. Layer tomatoes over top. Sprinkle with olive oil and grate Parmigiano-Reggiano over whole. Cook covered at 375 degrees 1 hour, 15 minutes. Sprinkle with paprika and more Parmigiano-Reggiano and cook uncovered the last 15 to 30 minutes.
If you have a convection oven, convection bake while uncovered to roast ingredients on top.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2007-02-18 08:39 pm (UTC)Baked Chicken with Gnocchi
1 lb. chicken breast tenderloins
Chopped prosciutto or ham for flavor (not necessary, but delicious)
10 oz. (or thereabouts) boiled gnocchi (boil no more than 3 minutes)
1 cup Chianti
Extra virgin olive oil
4 – 6 cloves chopped garlic
1 can or bag of artichoke hearts
1 bag green peas
2 cans crushed or diced tomatoes (I used one of each)
Basil to taste
Oregano to taste
Paprika
Grated Parmigiano-Reggiano
Layer chicken, cooked gnocchi, artichoke hearts, and peas. Pour wine over combined ingredients. Spread garlic, basil and oregano over these. Layer tomatoes over top. Sprinkle with olive oil and grate Parmigiano-Reggiano over whole. Cook covered at 375 degrees 1 hour, 15 minutes. Sprinkle with paprika and more Parmigiano-Reggiano and cook uncovered the last 15 to 30 minutes.
If you have a convection oven, convection bake while uncovered to roast ingredients on top.