- Chicken Scallopine With Sage And Fontina Cheese
Serves 6 6 chicken cutlets, pounded thin (4 1/2 to 5 1/2-ounce each)
Salt and freshly ground black pepper
6 sage leaves
3 ounces grated fontina cheese
3 tablespoons olive oil
1 garlic clove, halved
1/2 cup white wine
28 oz can whole tomatoes
1/2 teaspoons red pepper flakes
1 teaspoons salt
1/2 teaspoons freshly ground black pepper
Place the chicken cutlets on a clean work surface, narrow end facing
you. Sprinkle with salt and pepper. Place one sage leaf crosswise
on each of the pieces of chicken. Sprinkle each of the pieces of
chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese.
Roll up the chicken and seal with one or two toothpicks.
Warm the olive oil and halved garlic clove in a large, heavy skillet
over medium-high heat until the garlic is fragrant, about 2 minutes.
Add the chicken. Brown the chicken on all sides, about 3 minutes
per side. Remove the chicken from the pan and remove and discard
the garlic. Add the wine and simmer for 2 minutes while scraping
up the brown bits from the bottom of the pan with a wooden spoon.
Meanwhile, combine the tomatoes and red pepper flakes in a blender
and blend until smooth. Add the tomato mixture to the reduced wine
in the pan. Simmer for 5 minutes to let the flavors marry.
Return the chicken to the pan. Simmer the chicken in the tomato
sauce for 10 minutes. Turn the chicken over and simmer until cooked
5 to 7 minutes.
Remove the chicken from the pan. Season the tomato sauce with salt
and 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.
