Food Network: Chicken Scallopine with Sage and Fontina Cheese

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Chicken Scallopine with Sage and Fontina Cheese
Recipe courtesy of Giada De Laurentiis

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

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.