Chicken Breast Fillet with Pesto and Gnocchi

Summary

Ingredients

• 4 chicken breast fillet (s)
• 8 teaspoons pesto your choice
• 1 packet mozzarella, sliced
• olive oil
• salt and pepper
• 300 ml cream
• liters ⅛ white wine
• Parmesan, freshly grated
• 500 g nocchi
• 20 small tomato (s) (cocktail tomatoes), possibly halved
• 1 clove (s) garlic, diced

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Instructions

1. Cut the chicken breast fillets lengthways. Cover with mozzarella slices and brush with the pesto of your choice. Then fold it up again. Salt and pepper and fry in heated olive oil.
2. Put the gnocchi in boiling water and cook for about 2 minutes. Drain through a sieve.
3. When the meat is done, remove it from the pan and keep it warm.
4. Fry the garlic in the pan, stir in the cream and white wine. Season with salt, pepper and 4 teaspoons of pesto. Put the gnocchi in the sauce. Decorate with the cocktail tomatoes (halved if necessary) and sprinkle with parmesan. Serve immediately.