The gnocchi with the chicken and creamy pesto sauce is a light but comforting way to enjoy the fragrant basil pesto and a great weeknight meal to make time and time again!
Slice chicken in half. Place chicken on a cutting board, cover with plastic wrap and pound with a rolling pin or meat tenderizer tool until 1/2-inch thick.
Heat 1 Tbsp. oil over medium high heat in a large oven safe skillet. When the oil begins to shimmer, add the chicken and cook ~3-4 minutes on each side or until golden brown.
Nestle the chicken back into pan. Spoon a bit of the sauce over the chicken. Bake, uncovered, for 10-12 min or until chicken reaches an internal temperature of 165°F.