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  1. Chicken Scallopine With Sage And Fontina Cheese

  2. Serves 6 6 chicken cutlets, pounded thin (4 1/2 to 5 1/2-ounce each)

  3. Salt and freshly ground black pepper

  4. 6 sage leaves

  5. 3 ounces grated fontina cheese

  6. 3 tablespoons olive oil

  7. 1 garlic clove, halved

  8. 1/2 cup white wine

  9. 28 oz can whole tomatoes

  10. 1/2 teaspoons red pepper flakes

  11. 1 teaspoons salt

  12. 1/2 teaspoons freshly ground black pepper

  13. Place the chicken cutlets on a clean work surface, narrow end facing

  14. you. Sprinkle with salt and pepper. Place one sage leaf crosswise

  15. on each of the pieces of chicken. Sprinkle each of the pieces of

  16. chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese.

  17. Roll up the chicken and seal with one or two toothpicks.

  18. Warm the olive oil and halved garlic clove in a large, heavy skillet

  19. over medium-high heat until the garlic is fragrant, about 2 minutes.

  20. Add the chicken. Brown the chicken on all sides, about 3 minutes

  21. per side. Remove the chicken from the pan and remove and discard

  22. the garlic. Add the wine and simmer for 2 minutes while scraping

  23. up the brown bits from the bottom of the pan with a wooden spoon.

  24. Meanwhile, combine the tomatoes and red pepper flakes in a blender

  25. and blend until smooth. Add the tomato mixture to the reduced wine

  26. in the pan. Simmer for 5 minutes to let the flavors marry.

  27. Return the chicken to the pan. Simmer the chicken in the tomato

  28. sauce for 10 minutes. Turn the chicken over and simmer until cooked

  29. 5 to 7 minutes.

  30. Remove the chicken from the pan. Season the tomato sauce with salt

  31. and pepper. Spoon the tomato sauce onto serving plates or a serving

  32. platter. Slice the chicken into 1-inch rounds. Remove the toothpicks.

  33. Place the chicken over the sauce and serve immediately.


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