ENTREES/ Italian/ Uncategorized

Chick-schetta

A simple summer dish. This is so easy, there really isn’t even a recipe, but here goes….

Chick-schetta

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I am purposefully not giving amounts— this should be a low stress dish to make.

Ingredients

  • boneless chicken breasts (either sliced thin or pounded out)
  • herbs de provence
  • fresh tomatoes, chopped (see note)
  • garlic, minced
  • fresh basil, chopped
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • red pepper flakes (optional)
  • 1 bunch blue kale, thick ribs removed, chopped and sauteed in olive oil until soft
  • 1 package gnocchi (fresh from the refrigerator section of you super market) sauteed according to package.

Instructions

1

Chop the tomatoes and place in a mixing bowl. Add the chopped basil, minced garlic, salt, pepper and olive oil and stir to combine. Set aside.

2

Coat the chicken with olive oil and season liberally with salt, pepper and herbs de provence.

3

Grill on both sides until cooked through. (You can also just saute them or use a grill pan on the stove)

4

Place the sauteed kale on a platter. Arrange the chicken on top of the kale and then top with the tomato mixture. Drizzle a touch of balsamic reduction on top. Serve with the gnocchi.

5

Dinner is served!

Notes

I didn't give amounts because you can add as much garlic, basil etc, as you like. I would estimate that you will need at least one tomato per serving. I made 3 boneless chicken breasts, sliced into 6 pieces and I had about 2 cups of chopped tomatoes.

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