Ingredients:
2 skinless, boneless chicken breasts (about 1 lb), patted dry
2 1/2 tsp kosher salt, divided
1/4 cup all purpose flour
1/4 cup or more olive oil
8 garlic cloves, finely chopped
1/4 tsp crushed red pepper flakes
28 oz can whole peeled tomatoes
1 1/2 tsp sugar
1 lb ricotta gnocchi
2 oz Parmesan, finely grated
8 oz part-skim mozzarella, sliced 1/4″ thick
Basil leaves for serving
Instructions:
Cut each chicken breast parallel to the cutting board to make 2 thin cutlets. Sprinkle with salt and toss in a bowl with flour to coat.
Heat up 1/4 cup olive oil in a large ovenproof skillet on medium heat. Shake off excess flour and cook the chicken breasts cutlets in batches without overcrowding the pan until deep golden brown, about 3 minutes a side. Chicken will not be fully cooked. Set aside.
Reduce heat to medium low and add the chopped garlic, red pepper flakes and cook, stirring until fragrant. Add the whole peeled tomatoes and crush, then season with 1 1/4 tsp kosher salt and sugar. Bring to a simmer and cook, stirring until sauce thickens, about 5 minutes. Add the ricotta gnocchi and cook until heated through, about 2 minutes. Remove from heat.
Preheat broiler for at least 5 minutes. Add the chicken on top of the gnocchi and top with grated parmesan, followed by sliced mozzarella. Transfer skillet to the oven and broil until cheese is melted and browned, about 5-8 minutes. Be careful not to burn.
Serve topped with more parmesan and basil leaves.
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