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 each chicken breast fillet in half lengthways. Layer mozzarella slices and pesto on one side, then fold the chicken back together. Season with salt and pepper. Heat olive oil in a large pan over medium-high heat and fry the chicken for 5-7 minutes per side until the internal temperature reaches 74°C (165°F).
2. Bring a pot of salted water to a boil. Add the gnocchi and cook for 2 minutes until they float to the surface. Drain through a sieve.
3. Transfer the cooked chicken to a warm plate and keep warm.
4. In the same pan, fry the diced garlic over medium heat for 1 minute until fragrant. Stir in the cream and white wine, then add 4 teaspoons pesto. Simmer for 2-3 minutes. Add the drained gnocchi and cocktail tomatoes (halved if preferred), toss to coat in the sauce. Season with salt and pepper. Divide among serving plates, sprinkle with freshly grated Parmesan, and serve immediately.