Parmesan Crusted Chicken with Vodka Gnocchi

Ingredients

Parmesan Crusted Chicken

• 4 chicken breasts
• 2 eggs
• 1 cup breadcrumbs
• 1 cup parmesan cheese, grated
• 1 tsp garlic powder
• 1 tsp italian seasoning
• to taste salt
• to taste black pepper
• to taste cayenne pepper
• tbsp tumeric

Vodka Gnocchi

• 2 tbsp olive oil
• 1 onion
• 3 garlic cloves
• 1/4 cup vodka
• 28 oz (1 can) crushed tomatoes
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 cup heavy cream
• 1/4 cup parmesan cheese, grated
• 1 lb gnocchi

Caprese Salad

• 1 pint cherry tomatoes
• 8 oz fresh mozzarella
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 1 tbsp olive oil
• to taste salt
• to taste black pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. For the chicken: Season 4 chicken breasts with salt and pepper and 1tbsp of turmeric (across all 4 breasts, gives a nice flavor). In a shallow bowl, beat 2 eggs and add 1tbsp cayenne pepper to egg wash. In another bowl, mix 1 cup breadcrumbs, 1 cup grated parmesan, 1 tsp garlic powder, and 1 tsp Italian seasoning. Dip each chicken breast in egg, then coat in the breadcrumb mixture. Place on the baking sheet and bake for 20-25 minutes, flipping halfway, until golden and internal temperature reaches 165°F.
3. For the vodka sauce: In a large skillet over medium heat, sauté 1 diced onion and 3 minced garlic cloves in 2 tbsp olive oil until softened, about 5 minutes. Add 1/4 cup vodka and cook for 2 minutes to reduce. Stir in 1 can crushed tomatoes, 1 tsp red pepper flakes, and 1/2 tsp salt. Simmer for 10 minutes. Add 1/2 cup heavy cream and 1/4 cup grated parmesan, stirring until smooth. Keep warm.
4. Cook the gnocchi: Bring a large pot of salted water to a boil. Add 1 lb gnocchi and cook according to package instructions, about 2-3 minutes until they float. Drain and toss immediately with the vodka sauce over low heat for 1 minute.
5. For the salad: In a bowl, combine halved cherry tomatoes, cubed fresh mozzarella, and fresh basil leaves. Drizzle with balsamic glaze and olive oil, then season with salt and pepper

Notes

For a lighter version, bake the chicken without flipping and use half-and-half instead of heavy cream in the sauce. Store leftovers separately in airtight containers in the fridge for up to 3 days; reheat chicken in the oven to maintain crispiness and gnocchi on the stovetop with a splash of cream.