← All recipes

🍽️ Chicken Parmigiana with Spicy Tomato Sauce and Gnocchi

623 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 2 pcs.
• olive oil 4 tbsp.
• tomatoes, chopped 800 g
• sugar 1 pinch
• salt 1 pinch
• pepper, black ground 1 pinch
• chicken breast fillets 600 g
• mini mozzarella balls 250 g
• thyme, fresh 10 g
• gnocchi, fresh 800 g
• butter 4 tbsp.
• basil, fresh 20 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Peel the garlic cloves and chop them finely.
3. 3. Heat 2 tablespoons of olive oil in a pot over medium heat.
4. 4. Fry the garlic in it for about 1 to 2 minutes without letting it change color.
5. 5. Add the chopped tomatoes, 1 teaspoon of sugar, 1 to 2 pinches each of salt and pepper, and about 150 milliliters of water.
6. 6. Simmer the tomato sauce for about 10 minutes over medium to high heat, stirring occasionally.
7. 7. Bring about 4 liters of salted water to a boil in another pot.
8. 8. Heat 2 tablespoons of olive oil in a frying pan over high heat.
9. 9. Rinse the chicken meat and pat it dry.
10. 10. Season the meat with salt and fry it vigorously in the hot oil on all sides for about 2 minutes.
11. 11. Place the meat in a baking dish.
12. 12. Leave the pan uncleaned.
13. 13. Dry the mozzarella pieces.
14. 14. Cut the mozzarella into slices about half a centimeter thick.
15. 15. Rinse the thyme if necessary and shake it dry.
16. 16. Pluck the thyme leaves from the stems.
17. 17. Chop the leaves very finely.
18. 18. Stir half of the chopped thyme into the tomato sauce.
19. 19. Season the sauce with salt, pepper, and sugar to taste.
20. 20. Pour the tomato sauce into the baking dish over the chicken.
21. 21. Distribute the mozzarella slices over the chicken.
22. 22. Bake the chicken Parmigiana in the oven for about 15 to 20 minutes until golden brown on top.
23. 23. Cook the gnocchi in the boiling salted water for about 3 minutes.
24. 24. Melt 4 tablespoons of butter in the pan over low heat.
25. 25. Add the remaining thyme to the butter.
26. 26. Drain the gnocchi as soon as they rise to the surface.
27. 27. Add the gnocchi directly to the thyme butter.
28. 28. Fry the gnocchi over medium heat for about 2 minutes.
29. 29. Rinse the basil and shake it dry.
30. 30. Remove the chicken Parmigiana from the oven.
31. 31. Plate the chicken together with the gnocchi and the tomato sauce.
32. 32. Tear the fresh basil over the dish.
33. 33. Serve the dish and enjoy your meal.

Nutrition per serving

• kcal: 623
• Protein: 43 g · Fett/Fat: 34 g · Carbs: 45 g