Ingredients: |
Ingredients: 6 (4 1/2 to 5 1/2 oz.) chicken cutlets, pounded thin
salt and freshly ground black pepper
6 sage leaves
3 oz grated fontina cheese
3 tbsp olive oil
1 garlic clove, halved
1/2 c white wine
1 (28oz.) can whole San Marzano tomatoes
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp freshly ground black pepper
Special equipment : Toothpicks
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Directions: |
Directions:Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt & pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 oz (about 2 tbsp) of fontina cheese. Roll up the chicken and seal with one or two toothpicks.
Warm the olive oil and halved garlic cloves in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 min. Add the chicken.
Brown the chicken on all sides, about 3 min. per side.
Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 min. while scraping up the brown bits from the bottom of the pan with a wooden spoon.
Meanwhile, combine the tomatoes and the red pepper flakes in a blender and blend smooth. Add the tomatoes mixture to the reduced wine in the pan. Simmer to 5 min. to let the flavor marry.
Return the chicken from the pan. Simmer the chicken in the tomato sauce for 10 min. Turn chicken over and simmer until cooked through, 5 to 7 min.
Remove the chicken from the pan. Season the tomato sauce with salt & pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1 inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.© |
This recipe for Giada's Chicken Scallopine with Sage and Fontina Cheese is from