Chicken Scallopine with Sage and Fontina Cheese

TOTAL TIME: 45 min
Prep: 10 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
  • 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
  • 1 (28-ounce) can whole San Marzano tomatoes
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Special Equipment: toothpicks
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Directions

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 through, 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.

SERVINGS: 4 (MAIN); Calories: 470; Total Fat 20 grams; Saturated Fat: 6 grams; Protein: 9 grams; Total carbohydrates: 9 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 160 milligrams; Sodium: 1,333 milligrams

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5

Newest Ratings and Reviews

Read all 7 reviews

  • on December 15, 2013

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    Fantastic. Feel like I'm eating in an Italian restaurant.

    people found this review Helpful.
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  • on February 29, 2012

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    We really enjoyed this dish. Our local store was out of fresh sage so I opted for fresh basil and it was every bit as wonderful as using the sage. Also - I made 10 chicken breasts but kept to the same amount of tomatoes and seasoning and there was still plenty of deliciousness to use for all 10 chicken breasts. The pepper flakes really add a nice finishing touch to the dish. It is very subtle, not overpowering at all. Even my kids liked it!

    people found this review Helpful.
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  • on February 22, 2012

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    I made this for my boyfriend last night and he loved it (and he doesn't even like cheese. he said the chicken was perfect and juicy and loved the flavors!

    people found this review Helpful.
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