1jar24 oz. Ragú® Chunky Tomato Garlic & Onion Sauce
1lbgnocchi
2cupsshredded mozzarella
1cupfresh grated Parmigiano-Reggiano
6ozbaby bella mushroomsthinly sliced
2med chicken breastsboneless, skinless
1egg
¾cupItalian bread crumbs
¼cupfresh grated Parmigiano-Reggiano
SaltPepper
Instructions
Boil gnocchi until almost done but not fully done, drain well and set aside.
Whisk egg with a little salt and pepper in one shallow bowl. Combine Italian bread crumbs, 1/4 cup cheese, salt and pepper in another shallow bowl. Mix well.
Butterfly chicken breasts and bread them: dip each breast first into bread crumb mixture, then into egg, then into bread crumb mixture again.
Cook breaded chicken in a large skillet, over medium heat for about 10 minutes, until completely done. Set aside until cool enough to be handled.
While chicken is cooling a little, toss and quickly sauté gnocchi in the same pan as you cooked chicken. Just for a couple of minutes.
Preheat oven to 350.
Spread a layer of Ragú® Sauce on the bottom of a 3-quart baking dish. Spread gnocchi all over the bottom, evenly. Sprinkle some Mozzarella and Parmigiano cheese over gnocchi.
Layer sliced mushrooms over the top. Spread some more sauce over the mushrooms and sprinkle some more Mozzarella and Parmigiano over the top. Salt and pepper to taste.
Slice chicken and spread over the top of mushrooms and cheese. Top off with remaining sauce, evenly. Add remaining cheese on top, spread it evenly. You may want to add a little more salt and pepper on top, to taste.
Bake for 15-20 minutes.
Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.