Pan Roasted Chicken Cutlets with Cherry Tomatoes

and Pesto Gnocchi

(for gluten free and dairy free, be sure to check all packages)

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

4 boneless, skinless chicken breast cutlets or 2 breasts sliced in half lengthwise and pounded with a meat mallet

2 TBSP extra virgin olive oil, divided

½ tsp Italian seasoning or dried Italian herbs such as basil, oregano, parsley

½ tsp paprika

¼ tsp garlic powder

½ tsp onion powder

½ tsp each salt and pepper

1 cup cherry tomatoes, halved

¾ cup prepared basil pesto

1 16 oz package gnocchi

1 TBSP fresh parsley or basil, chopped and grated parmesan (can be dairy free)

Directions:

Combine 1 TBSP of the olive oil, Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper in a bowl. Whisk to combine.
Add the chicken cutlets to the bowl, and toss to coat.
In a heavy skillet, heat the remaining 1 TBSP of olive oil on medium high heat.
Add the chicken once the heat is shimmering, about 1 minute
Cook on the first side for 4-5 minutes, then turn and cook for an additional 5 minutes and add the cherry tomatoes.
Meanwhile, in a medium saucepan, cook the polenta in salted water, according to package directions.
Remove the skillet from the heat, then remove the chicken to rest for 5 minutes, while you combine the pesto and cherry tomatoes with the gnocchi in the skillet.
Separate the gnocchi and tomatoes between four serving dishes, then top each with a chicken cutlet.
Top with grated parmesan cheese, fresh basil and/or parsley.

Serving suggestions: