Ingredients
- Salt and pepper
- Two 8-ounce pieces skinless, boneless chicken breast (8 ounces each)
- 2/3 cup instant polenta or cornmeal
- 3/4 cup grated Parmigiano Reggiano cheese
- Flour, for dredging
- 1 large egg
- 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
- 12 ounces gnocchi pasta
- 3 tablespoons butter, cut into small pieces
- One can butter beans (15 ounces), rinsed
- 2 sprigs rosemary, leaves chopped 1 pint cherry tomatoes, halved
- 2 cups arugula leaves
- Juice of 1 lemon
Description
Rachaelray.com - The Official Website Of Rachael Ray Where You Can Find Thousands Of Rachael Ray's Recipes, Including 30 Minute Meals, Information About Her TV Shows, Her Magazine, Her Products And Her Nonprofit Work.
Rachael Ray
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter