Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 chicken breast fillet (s)
- 2 tomato (s)
- 1 scoop mozzarella
- 500 g nocchi
- food starch
- 1 cup cream
- 0.5 ½ vegetable onion (s)
- basil
- Thyme n
- rosemary
- sage
- marjoram
Print Recipe
Pin Recipe Instructions
- Cut a pocket in the chicken breast. Fill the chicken breast with tomato and mozzarella.
- Cut the onions into small cubes and sauté in the oil. Add the cream and bring to the boil. Season to taste with salt, pepper and marjoram. Thicken with cornstarch. Add a few leaves of basil. Then puree the sauce with a blender.
- Sear the chicken breast on both sides and then cook in the pan for a few minutes. Then continue cooking in the oven at 120 ° C for about 12 minutes.
- Cook gnocchi (unless you have fresh ones from the refrigerator). Fry in a pan with butter until golden. Add the finely chopped herbs to taste and season with salt and pepper.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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