The Best Thing I Ever Ate: Pasta

Gnocchi with Pesto and Roasted Vegetables
Mama Melrose's Ristorante Italiano
Disney's Hollywood Studios
Orlando, FL

Gnocchi has always been one of my favorite pasta dishes because it is made with my favorite ingredient, potatoes, and I absolutely love pesto cause of its strong flavor.  So when I saw this I knew I had to get it! The roasted vegetables I thought would be a little weird, but they were honestly the best part of this dish!

The gnocchi are like little pillows sitting in your dish. Light, airy, and incredibly flavorful.  They are perfectly salted and creamy inside.  The pesto sauce was one of the best I have ever tasted.  It was such a bright green color and wasn't too garlicky.  You could taste every bit of fresh basil put in and the high grade olive oil used. The perfect amount of sauce was used so it wasn't swimming in a pool of sauce.  Now to the vegetables.  It came with plump mushrooms, broccolini, roasted eggplant, and cherry tomatoes.  The mushrooms were probably my favorite because they were so meaty and tender.  The broccolini was perfectly cooked and added an extra layer of flavor to the entire dish.  I usually am not a fan of eggplant, but this eggplant was amazing.  It had a sort of nutty, roasted flavor that I have never tasted before.  Since I hate tomatoes, I was not willing to give them a try, but they looked beautiful!

This dish was everything you could want in a pasta dish and more!

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Chicken with Pesto, Prosciutto, and Mozzarella

Ingredients:
4 chicken breasts
1 batch of store bought or home made pesto sauce, for my recipe click here.
4 oz prosciutto
4 oz fresh mozzarella cheese
salt
pepper
garlic powder

Directions:
Preheat oven to 450 degrees.

On a large cutting board, slice each chicken breast into 3 separate chicken cutlets lengthwise.  Make sure to use a sharp knife and to make sure the chicken is very dry as to not slip and cut yourself.

Sprinkle each cutlet with salt, pepper, and garlic powder and roll in the majority of the pesto sauce.  I like to reserve a couple tablespoons for topping later on. Now you have a choice of the way to cook these.  You can either put them on a large cookie sheet and bake in the oven for 10-12 minutes.  Or you can grill them on high heat in a large skillet with oil for 5 minutes on each side.

While the chicken is cooking, prepare the prosciutto and mozzarella.  Separate the prosciutto into pieces that will fit right on top of the chicken cutlets.  Thinnly slice the mozzarella and lay on a paper towel to drain any excess liquid.

Once the chicken is complete cooking, transfer to a cookie sheet.  If you baked them on the cookie sheet the chicken can just stay on the sheet.

Lay a piece of prosciutto on each chicken breast.  Then lay a piece of thinnly sliced mozzarella so that it completely covers the prosciutto.  Bake in the oven for another 5-6 minutes or until cheese is melted and golden brown.  Serve with extra pesto on the side and enjoy!

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