Mar 03, 2020
Garlic Basil Gnocchi with Mushrooms and Gluten-Free Breaded Chicken (Paleo)
- 1 package Cappello's Gnocchi
- 2 chicken breasts
- 1/4 cup almond flour
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp smoked paprika
- 2 eggs
- 1 cup gluten free bread crumbs
- 6 tbsp olive oil, divided
- 1 cup sliced mushrooms
- 4 cloves garlic, minced
- 1/2 cup basil, minced
- 1/4 cup parmesan (vegan optional)
Using a kitchen mallet or rolling pin, flatten the chicken breasts to about 1/2 inch thin.
In a shallow bowl, combine the almond flour, salt, pepper and paprika.
In another bowl, beat the eggs.
In another pie plate or shallow bowl or pan, pour the bread crumbs.
Coat the chicken pieces with the flour mixture, then dip in the egg mixture, then roll in the cheese/crumb mixture.
In a heavy bottomed pan over medium, heat 3 tbsp of the oil then add in the chicken 1 piece at a time, cooking on each side for about 3-5 minutes.
Repeat for the other piece of chicken; set aside.
Bring 3-4 quarts of water to a boil.
Using the a clean pan, add in the remaining oil and cook the mushrooms until soft; about 5-7 minutes.
Add in the garlic, salt and pepper for 1-2 minutes or until lightly browned and fragrant; then add in the basil and parmesan and turn the heat to low.
Cook the gnocchi according to package directions then drain and add to the pan with the garlic basil sauce and stir to coat the pasta with the sauce.
Divide the pasta evenly among 2 plates then top with the chicken.
Garnish with salt and fresh cracker pepper.