Thursday, January 20, 2011

Chicken with Balsamic Peppers and Gnocchi


4 boneless, skinless chicken breasts
Season both sides with:
1/2 tsp salt
3/4 tsp crushed fennel
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried oregano

Sear chicken 3 minutes on 1 side, 1 minute on other side. Transfer to a sprayed baking dish and roast at 450 for 10 minutes. Keep the chicken saute pan handy for the balsamic peppers below.


In the same pan you seared the chicken, add a little bit of oil and saute together:
2 cups thinly sliced red bell pepper
1 cup thinkly sliced yellow bell pepper
1 large shallot, chopped
1-1/2 tsp fresh rosemary, chopped

Saute on med-high heat for 3 minutes.

Add 1 cup of chicken broth, reduce heat, and simmer for 5 minutes.

Add 1 TBSP balsamic vinegar, increase heat to high, and simmer for 3 more minutes.

Salt and Pepper to taste.


Purchased frozen gnocchi at the store.
Bring a pot of salted water to a boil.
Add gnocchi (cook only what you will eat...I made 15 per person).
As gnocchi float to the surface, remove them carefully with a slotted spoon.

I laid a bed of fresh baby spinach down on the plate
On top of the spinach, I added the balsamic pepper mixture
I laid the gnocchi on top of that.
I drizzled the remainder of the pan juices onto the gnocchi.
I placed the chicken along one side.

Rating: We *loved* this dish. We've made the balsamic peppers before. Adding the gnocchi was a great idea. It's creamy taste blended well with the tartness of the balsamic peppers! This was also a 400 calorie meal which was a huge bonus!

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