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Chicken Scallopine with Sage and Fontina Cheese
Recipe courtesy of Giada De Laurentiis Show: Everyday Italian Episode: Viewer's Choice Overall User Rating: 
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Outstanding
07/08/2008 at 06:55pm
User: michael from landis, NC User Rating:
My wife actually had a tear in her eye......great stuff.
Delicious!
07/01/2008 at 05:36pm
User: Jennifer from Lake Grove, NY User Rating:
VERY tasty, and extremely easy!! I would definitely put on more cheese than recipe indicates though. Yummy!!
Amazing!
06/07/2008 at 02:09am
User: Anthony from Los Angeles, CA User Rating:
These were so easy to make and the taste is so yummy! I did use a jar of marinara sauce because I was afraid the tomatoes wouldn't pack enough flavor on their own. I also substituted a pizza blend of cheeses instead of fontina, since fontina is so fattening. If you're on the fence, definitely try it! My partner and I were both moaning in delight over this dish!
Delicious
06/04/2008 at 05:10pm
User: emily from canoga park, CA User Rating:
I thought this was easy and tasty. I also used a slice of prosciutto (as another reader suggested). For those struggling with the toothpick issue, try slipping them in lengthwise to hold the flap closed, rather than sticking them through from one side to another. Enjoy!!
chicken scallopine
05/18/2008 at 10:30am
User: mary from toms river, NJ User Rating:
excellent
Quick and tasty
04/22/2008 at 12:38am
User: Korrie from Henderson, NV User Rating:
This dish was so good and didn't take long to prep at all, let's be honest, pounding out chicken takes only a few mintues. I almost didn't use fontina as my regular grocery store didn't carry it. I'm so happy I went over to Whole Foods and picked some up as it was well worth it. I didn't have toothpicks on hand so I used butcher's twine instead and it worked just as well. I also didn't have white wine on hand so I used low sodium chicken stock instead - tasted great. Thanks for another great recipe Giada.
Very tasty!
03/26/2008 at 03:33pm
User: Anonymous User Rating:
I subbed feta cheese for the fontina. The recipe was excellent!
Impressive Dish
03/17/2008 at 09:07pm
User: SHEILA from Orlando, FL User Rating:
The chicken was wonderful. My whole family enjoyed it. The only compaint I got was that is was a bit dry. I think that was because I cooked it for too long. Other than that, it was great. I served it with the panzanella salad, and the stuffed shells. Great Meal !
Despite myself
03/17/2008 at 03:47pm
User: Benjamin from New Ulm, MN User Rating:
I made this with a few changes (too many pepper flakes, red instead of white wine) and despite all that it was still great! Will stick closer to the recipe next time, though.
italians rule
03/12/2008 at 06:51pm
User: Anonymous User Rating:
it was a hit!!!!!!!!!!!!
just ok
02/29/2008 at 07:39pm
User: J. from Charles Town, WV User Rating:
I didn't enjoy this as much as Giadas' other recipes, my family did. I would still recommend trying it because it was fairly simple to prepare. I didn't find the sage overpowering as some others had mentioned. Also try placing the toothpicks in as you would a safety pin instead of sticking it straight in so it's not in the way as some said.
Seven People Can't Be Wrong
02/17/2008 at 03:05am
User: Jeffrey from Orange, CA User Rating:
Made this for a dinner party tonight, and followed the recipe verbatim, except threw in two extra cutlets. Read the recipe very carefully concerning how to place the sage leaves and what kind of tomatoes to use (they MAKE the recipe). The recipe was easy to make, the only difficulty I had was with handling grated fontina (I should have refrigerated the cheese). The only reason I didn't go for a fifth star was that I wanted more rolled in with the chicken, the sage and fontina was a light flavoring and I'd have liked a more complex flavor profile - but the seven of us ate the whole thing happily.
Tasty Chicken Dish with Italian Twist
12/05/2007 at 07:52pm
User: Cheryl from West Hartford, CT User Rating:
My boyfriend and I enjoyed this dish very much. I cut the sage down to half a leaf in each roll -- as other reviewers have noted, fresh sage has a pretty strong flavor. Half a leaf (or one very small leaf) is plenty. I used a basic marinara sauce instead of the crushed tomatoes, but I still found that it didn't have a lot of kick. Depending on your taste, you might add more garlic and some additional spices in the sauce. I'll probably do that next time. But all in all, this recipe really enjoyable.
Rave reviews
12/02/2007 at 07:28pm
User: Amanda from Bayside, NY User Rating:
Made this twice in the past week; instead of using the tomatos she suggests, I used Del Monte chopped tomatos with basil,oregano and garlic flavor. came out awesome and everyone loved the sauce.
Loved it!
12/01/2007 at 06:24pm
User: SHELLEY from encino, CA User Rating:
Great recipe. San Marzano tomatoes make huge difference. Don't understand how anyone thinks the sage is overpowering - - I think one big leaf is perfect. Leftover sauce is so delicious the next day. Can use it on anything. I will make this over and over, exactly how the recipe is written. Thanks Giada.
delicious
11/30/2007 at 01:43pm
User: Vickie from Westlake Village, CA User Rating:
What did I miss, Giada is pregnant??? Anyway, I never do well rolling chicken breasts so I split them almost in half. Pound lightly and give them a quick brown. I then stuff them and just fold over in half and finish in the oven. I used basil and some prosciutto with the cheese and added some more spices to the tomatoes.
Great
11/28/2007 at 06:43pm
User: John from Grand Haven, MI User Rating:
Very easy and very tasty
I agree with Leslie from Saratoga Springs, NY
11/26/2007 at 09:34am
User: NANCY from Saint Petersburg, FL User Rating:
American cooks are lazy and don't seem to know what to do in the kitchen anymore. This was basically a quick and easy recipe. I like the ideas for using basil and spinach and will try them. Also, congratulations Giada. Hope you have an uneventful pregnancy. Welcome to the world of mothers. I raised 7 sons and loved most every minute of it.
Thanks for the Recipe Giada
11/25/2007 at 11:20am
User: Diane from Lockwood, CA User Rating:
Made this recipe exactly as given for the chicken but used a refrigerated sauce (white wine added)from the grocery store for time-savings and clean-up. Doubled the amount of servings for six people and there was not one piece of chicken left!! Served it on pasta. I'll have to make more next time and there definately will be a next time for this receipe. Love Giada's recipes and love Food Network!
Delightful
11/17/2007 at 11:08am
User: Julian from Topsail Beach, NC User Rating:
Tried this recipe the other night. Easy to make. Reduce the amount of sage because of the other reviews, but that was a mistake?should have done a medium size leaf for each breast instead of very small ones. Did put in oregano into the tomato sauce to help flavors. Sauce got too dry during the cooking so had to add a little water. The local store only sold Hunt?s tomatoes so couldn?t go with the better ones. Sauce was delicious and went well with the chicken. Chicken was tender, colorful, and flavorful. Will definitely do it again. In reference to Giada?s appearance, I remember early clips of her on the Food Network where her blouse was button to her neck and she rarely smiled. Intense young professional. Much prefer her outfits now, although my concern is how do you keep expensive clothing from getting splattered with grease and tomato sauce? Give me bluejeans or a big apron. My wife and I have an affectionate nickname for Giada??cleavage? and whenever, my wife asks me where the recipe comes from that is my response.
Very tasty
11/16/2007 at 11:18pm
User: Wanda from Marietta, GA User Rating:
This was very tasty but the sage leaf in each chicken cutlet was overpowering. It might be better to chop the sage and mix it with the cheese.
Sage Overpowing along with other things.
11/12/2007 at 02:37am
User: Sybil from Laurel Hill, NC User Rating:
I found this recipe appealing, but it is not a keeper since the rest of the family found the sage overpowering, the fontina cheese bland. Also,the red pepper flakes made the sauce spicy which you don't notice at first. I paid $2.89 cents for the San Marzona tomatoes and could not tell the diffience between them and the .79 cent can.
Toothpicks Impede Grilling
11/11/2007 at 12:19am
User: Leonard from Bronx, NY User Rating:
I think that the flavor combination of having cheese with tomato sauce was delicious just like chicken parmigiana in tomato sauce, etc. But I found the toothpicks impeded the browning of the chicken. I pulled them through from one side to other so I could brown chicken. I think the flavor of the meal does depend on the quality of the chicken that you buy. Moreover, I usually do not like chicken browned on stovetop as compared to cooking in oven. Oven roasted chicken taste so much more flavorful because of even heating and teh toothpicks do impede browning on the side they are sticking out of. The flavor of the sauce and cheese with spices was flavorful and delicious but underneath the spice I could still taste the flavor of chicken meat cooked on stovetop as opposed to in oven.
Great dish!
11/10/2007 at 07:06pm
User: Catherine from Bristow, VA User Rating:
I thought this was a very easy and quick dish! Unlike many of the reviewers I did not find the sage overpowering, in fact I added some to the blended sauce with a couple of cloves of garlic - definitely enhanced the flavoring. I did add a touch more Fontina cheese on top of the chicken just before I served it. I will agree that there is a ton of sauce and a little angel hair pasta would be lovely and heartier if desired. Thanks Giada!
fabulous
11/08/2007 at 08:34pm
User: susan from cornelius, NY User Rating:
This dish was wonderful. I knew sage can be overpowering so I used tiny leaves. You could also chop it and use sparingly. It wouldn't be the same without it though. I used more garlic than called for and got it nice and carmelized before adding the chicken. I removed it from the pan before adding the chicken and crushed it adding it to the sauce later. I used red wine to deglaze the pan and added a good quality marinara instead of the canned tomatoes. I still added crushed red pepper to the sauce. A great hint for keeping the cheese from seeping out is to refrigerate the chicken rolls for about 20 minutes before searing in the olive oil. The outside gets hot but the center stays cool until your ready to finish them off in the oven. It also eliminated the need for the toothpicks. Just don't turn them until they are nice and browned and they will stay together. I served them with parmesean rissotto. Yum!
Simply Marvelous
11/07/2007 at 10:27am
User: Cynthia from Alvarado, TN User Rating:
I tried this recipe this weekend and it was awesome. I substituted the sage with fresh basil. Very easy and very tasty. My family was very pleased with this recipe.
Quick, easy, with lots of flavor!
11/05/2007 at 04:22pm
User: Philip from Fort Wayne, IN User Rating:
First time I have followed one of Giada's recipes but wont be the last. Had dinner on the table 40 minutes after I got home from work. I chopped up the sage and the flavor was fantastic. Will surely make again. Giada is also super sexy!
easy!
11/04/2007 at 05:26pm
User: jill from redwood city, CA User Rating:
This dish was so wonderful- just enough cheese but not overpowering. I bought chicken cutlets from the market, so no pounding was needed. Made the process a breeze!
Very good and very simple
11/04/2007 at 04:38pm
User: Leslie from Saratoga Springs, NY User Rating:
First off, let me say, reviewers who think rolling up meat and sticking toothpicks in them is too much work - what are you doing in the kitchen? Get out and go to Applebee's or stick to something you only have to use a can opener with. I cannot believe how lazy American cooks are becoming. This is not a hard recipe - it didn't take long for me to put it together at all. It's delicious, basic and flavorful, great for any weeknight meal. I usually just pick medium to small sage leaves as their flavor carries pretty far. I prefer to use the crushed San Marzano cans as it's a little smoother in the sauce without the chunky ends of tomato. Overall a great recipe.
Not easy
11/04/2007 at 10:33am
User: DAVID from Denver, CO User Rating:
Ok, let's be honest. Any recipe that has you pounding out chicken and rolling it up and toothpicking it is not "easy". Also, sage is a very, very strong herb and leaving the leaf whole makes it really overpowering especially when paired with bland chicken and mild cheese. Just not a very good recipe and certainly not worth the work.
YUMMY!
11/02/2007 at 04:30pm
User: Elissa from Rifle, CO User Rating:
I found the San Marzano tomatoes at the whole foods in Denver. This makes the dish.. those tomatoes are the BEST thing out of a can you will ever taste. This was a good weeknight dinner. I made some angel hair and a veggie and enjoyed this easy and yummy recipe. I will stocking up on the tomatoes next time I am in the city.
Cheese got lost
11/02/2007 at 12:46pm
User: PATRICE from Glendale, CA User Rating:
My family enjoyed the recipe, but it was not as cheesy as we expected. When I put the scallopine back into the sauce, all the fontina leaked out. I had toothpicks in every corner, but it still leaked. And using a whole sage leaf made at least one of the bitss of each chicken breast TOO herby. Next time, I think I will chiffonade the sage and put in a slice of fontina rather than grate it. The sauce turned out great. Just the right complement.
Delicious!
11/01/2007 at 01:46pm
User: Ryan from Atlanta, GA User Rating:
I was nervous to make this after reading the other reviews, but it was delicious and not hard to make at all! It was flavorful and the cheese and sage were a wonderful combination! Giada's recipes are so good...I make them all the time and they never disappoint!
Delicious!
11/01/2007 at 12:36pm
User: Emily from Bristow, VA User Rating:
This recipe is wonderful and very easy to follow. I think I will pound my chicken a little thinner next time and add a little more cheese (I didn't measure it last time). My husband loved it!
Great
10/30/2007 at 10:16am
User: Alicia from Wilmington, DE User Rating:
This was a very basic easy recipe and I have to agree with the person below who said you need to tweak this to your own seasonings. I simply added more oregano, poultry seasoning, sugar, etc to chicken and or sauce and it was wonderful I also sprayed my toothpicks with cooking spray before securing the chicken. Much easier on the removal process
Not so good after all
10/29/2007 at 04:06pm
User: Kyra from Windsor Mill, MD User Rating:
This recipie looked delicious, however, not much flavor at all! the chicken is difficult to cook with the toothpicks sticking out and the sage is overpowering. The sauce leaves much to be desired. I LOVE Giada's food but this one was a waste of a trip to the grocery store for extra ingredients.
Chicken dinner
10/28/2007 at 07:08pm
User: Jan from Whittier, CA User Rating:
quick and easy! it was great!
Good, but you don't need to do all the work
09/25/2007 at 04:46pm
User: Angela from McKinney, TX User Rating:
After preparing this dish, I would not roll the chicken at all. To me, it was too much busy work. I think you could get the same flavor and great dish if you just brown the chicken and cook in skillet with everything else in the sauce. It was good and I will make it again, I just won't be rolling the chicken up.
Disappointing
09/25/2007 at 11:12am
User: Nancy from Brownsburg, IN User Rating:
When I saw this recipe on Everyday Italian, I was anxious to try it out. I even made aspecial trip to the store to buy the ingredients. The finished product left me and my family disappointed. The chicken was very bland and the sauce was boring. It was a waste of ingredients and my time.
Chicken and fontina = heaven!
09/02/2007 at 02:11pm
User: Dina from Washington, DC User Rating:
I substituted the sage with spinach and it was very delicious! Great recipe, easy to make and prepare plus the melted fontina keeps the rolls together.
excellent idea but i put a twist on the recipe
08/29/2007 at 01:17pm
User: Anonymous User Rating:
the basis of this recipe is great and should be followed but with a few minor alterations... i'm not too fond of sage and fontina so instead, i make a cheese mixture similar to a lasagna cheese mixture for the filling. in a medium mixing bowl i combine 1 cup of mozarella and a small container of ricotta cheese with 1 egg. to this i add approximately 1-2 teaspoons of basil and oregano. easy enough and it tastes delicious. don't cook it on high heat though since you don't want the cheese to become liquid and ooze out.
Not our thing
08/21/2007 at 03:46pm
User: Anonymous User Rating:
We were very excited to try this recipe. We've tried several other recipes from Giada and have loved them. This was a total and complete bummer. It was so bad, I threw the recipe away when we were done eating. The sage was way too strong! And the sauce was such a disappointment. i will never make this again and can't recommend it to anyone.
Very good!
08/16/2007 at 05:18pm
User: Elsa from Tucson, AZ User Rating:
I used prosciutto and blanched spinach instead of the sage, but kept the fontina. Not bad at all. The sauce was wonderful, very flavorful and we definitely didn't have any leftover. But then again, my husband loves tomato sauce of any kind, so we took every bite of the chicken with the sauce. I can see how it'd be good with angel hair pasta. Was simple, but a little more time-consuming than would be desired if you were working and made it on a weeknight. We're not big fans of chicken breast, but will definitely be making this again in the future!
excellent!
08/13/2007 at 07:07pm
User: Anonymous User Rating:
soooo good.. a little spicy which i love. very easy to make. excellent!
Wonderful & Easy
08/12/2007 at 05:12pm
User: ANN from arroyo grande, CA User Rating:
We followed the recipe exactly, and it turned out great. Even better the next day. I put this recipe in my collection, and will make it for my next dinner party.
Good But Not Great
08/10/2007 at 05:15pm
User: Carrie from Rochester, NY User Rating:
This was a bit too much work for the finished product. I think it falls a bit short on the tomato sauce. After all the effort and flavor of the chicken (which really is good), I would have hoped for something more from the sauce (perhaps a creamier tomato sauce rather than such an acidic one?).
Great Flavor
08/09/2007 at 09:44pm
User: Tony from Crockett, CA User Rating:
I have made it twice now, it's easy and the flavor is great.
dissapointed
08/07/2007 at 12:40pm
User: Anonymous User Rating:
I thought this looked so good when I watched it, but I was dissapointed with how it tasted. The sage flavor was too strong and the sauce wasn't flavorful enough. I made pasta to go with it because it made a ton of sauce.
Delicious and Easy
08/06/2007 at 12:34am
User: karen from chicago, IL User Rating:
Made it for dinner and my husband loved it. This recipe is a keeper. Just a tip, I floured the chicken prior to rolling the fontina and sage in it. The flour and rolling the chicken like a "burrito" helped keep the cheese from "oozing" out of the chicken while cooking
New weekend favorite
08/05/2007 at 07:43pm
User: Deborah from Burbank, CA User Rating:
This is absolutelyu decicious- I wouldn't change a thing! I didn't find the sauce bland at all. I took some of the previous suggestions and served with a side of angel hair pasta to use up all that great sauce. Might be a little more work than I'd want to do in the middle of the week, but for a weekend night, it can't be beat- my husband already is asking me to make it again!
Yum-o
08/05/2007 at 02:47pm
User: Anonymous User Rating:
It was extremely good but felt the tomatoe sauc needed a little something.
fabulouso!
08/01/2007 at 07:01pm
User: Patricia from Wallingford, CT User Rating:
I have to tell you, I made this easy chicken dish on our usual "pasta" night. My family is a bit regimented so I made angel hair pasta on which to place the chicken. I often remark that if I eat any more chicken I'll sprout feathers but this recipe will keep me reaching for chicken even more. This recipe is easy, and tastes delicious. The fresh flavor of the sage adds a nice balance to the kick from the red pepper flakes. Very nice! The hardest part of this recipe for me was removing the toothpicks....and that wasn't really very hard. I'll be adding this to my favorites.
nice easy recipe
08/01/2007 at 01:07pm
User: Delia from Satellite Beach, FL User Rating:
A nice easy recipe for a weeknight. I added pancetta, garlic, parsley and basil to the fontina stuffing for extra flavor and used powdered sage instead. A little sage goes a long way. I would recommend not browning the chicken as long because when pounded thin it cooks quickly and become a little dry in the oven. The toothpicks can be pulled out once it starts browning in saute pan and it will hold together nicely. I used a good basil tomato sauce in jar from a gourmet deli and served with red pepper flavored spagetti and it tasted great.
Quick and Delicious!
07/31/2007 at 07:22am
User: Kristine from Milford, PA User Rating:
This recipe is quick and easy, but lacks nothing in the DELICIOUS department! The combination of herbs and cheese all wrapped in a neat package is mouth watering indeed! The kick of the sauce tops it off perfectly! Both veteran and rookie chefs will enjoy making this recipe, and their families and guests will enjoy eating it!
Very easy
07/30/2007 at 05:42pm
User: Anonymous User Rating:
Pretty good recipe, I really liked the sauce for this dish. Great wine taste in the sauce. I would use this on any pasta dish instead of store bought red pasta sauce.
chicken scallopine with sage
07/30/2007 at 10:14am
User: Karen from Havertown, PA User Rating:
Sorry, sauce was flat and we didn't like the sage with it. Loved browning the chicken with the cheese, the chicken was done perfectly but the flavors just didn't combine well. My husband barely touched it. So, with a little chopped up sage and a creamy mushroom sauce including the cheese we might like it better
average & bland
07/29/2007 at 11:56pm
User: LISA from Pasadena, CA User Rating:
My husband and I cooked this recipe exactly as printed and were disappointed in the flavor - or lack of flavor. The chicken was good although I pulled the sage out before eating as recommended by other reviewers. However it was the sauce that was lacking in flavor. It seemed like alot of effort and cleaning up for a so/so result. We did really enjoy learning the technique of pounding the chicken and rolling it up. Other then that this recipe was a dud.
My 4 year old loves it
07/29/2007 at 06:14pm
User: Anonymous User Rating:
I made it and could not believe my 4 year old loved it. Only thing I don't like is the sage. So I make it without
I love Giada
07/29/2007 at 04:39pm
User: melissa from philadelphia, PA User Rating:
This turned out tasting good, however most of the cheese melted out by the time it was done.. Make sure you really secure the ends with toothpicks or string. The sauce is tasty and simple, a little spicy too. Try to get the San Marzano tomatoes if you can.
WOW-that was amazing..
07/28/2007 at 09:21pm
User: Heather from San DIego, CA User Rating:
I was sooo impressed by this and thought it was PLENTY seasoned, (this coming from someone who normally thinks everything needs more salt and flavor). ALSO despite the fact that I forgot to put the chicken back into the sauce until it had only 5 min left, and from someone who was a vegetarian for 5 years and doesn't really like chicken. LOVED IT! I did take the advice of other reviewers and sprinkle more fontina on top after, and since I couldn't get the right tomatoes I used a can of organic regular peeled tomatoes and mixed it with a 1/3 jar of Rustico tomato sauce from Trader Joes to bring back some flavor. I also used organic chicken breasts instead of cutlets (is there a difference?) YUM!!!! it tasted like something I would get at my favorite little italian restaurant. Only downside was that it was time consuming, but totally worth the time and effort. There is a lot of sauce left over, so buy some Italian or French bread and smear some olive oil, butter, minced garlic and Fontina cheese on it and bake it, then dip it in the sauce. OR just cook up some pasta. Trust me, a lot of the sauce will go to waste if u dont. SO GOOD!!!!!
OK, but not great.
07/28/2007 at 04:33pm
User: Anonymous User Rating:
The chicken was tender, however the sage was a little over-powering for my taste. I added garlic, Italian seasoning and basil to the sauce and it had a good flavor. The fontina was delicious as well. I may make this again, but will have to modify the ingredients slightly.
good
07/28/2007 at 04:09pm
User: Anonymous User Rating:
good
substituted.....
07/28/2007 at 01:23pm
User: Ryan from Waxahachie, TX User Rating:
Well, I thought this was a very easy and ejoyable recipe. I however made a number of substitutions. I flattened chicken breasts intstead of the cutlets. I used Italian seasoning and Rosemary instead of a sage leaf. I then used Kraft fat-free shredded cheese and crumbled up some bacon that I had cooked eariler that morning. The only other thing I did was used a garlic powder instead of the cloves that it called for. I thought even with my subs the recipes was great.
yum
07/27/2007 at 03:59pm
User: Jenny from ponte vedra beach, FL User Rating:
Pretty good. Will try basil instead of sage just for fun next time. i reccommend cutting down her cook times, the chicken was a little over cooked could have been cook's error :-)
Delicious!
07/27/2007 at 12:49am
User: Elise from west sacramento, CA User Rating:
This recipe for chicken had plenty of flavor. I served it with mashed potatoes and it was great.
Delicious!
07/26/2007 at 08:41am
User: Patricia from Morrisonville, NY User Rating:
I made this last night and was delicious.The sage added just the right amount of flavor. I would probably add a little more spice to the sauce but it had a nice clean flavor and didnt over power the chicken. For those who complain about the lack of flavor,remember these recipes are for everyone and not everyone can take alot of spice. If you know your own tastes and how to cook, you can modify the seasonings to your liking. Think about that before you bash the recipe instead of your cooking skills. Giada knows her way around the kitchen.
Chicken Scarpellini?
07/24/2007 at 09:36pm
User: Elizabeth from Somerset, NJ User Rating:
I made this dish for my husband and I tonight after watching Giada. It was very easy and extremely tasty. After reading other reviews about the sauce being kinda' dull I added some more spices (garlic salt and italian seasoning). My husband loved it. I have never had scallopini as this recipe that's why I think it's scarpellini. Scal has mushrooms and a cream sauce. Anyways- the recipe was very good. We had it with pasta and spinach.
this was great!
07/24/2007 at 08:16pm
User: Ashley from sugar land, TX User Rating:
i thought this recipe was great and had a lot of good flavor! the sage really added a lot to the dish. i added a little more red peppers to the sauce to spice it up a little more. it was easy and tasty!
ok
07/24/2007 at 07:35pm
User: Rosaria from Phoenixville, PA User Rating:
I find that alot of Giada's recipe's lack flavor, so I always have to add my own thing. My husband and father didn't care for it. I liked it because it had lots of sauce.
Chicken Scallopine
07/23/2007 at 03:47pm
User: Sue from Allen, TX User Rating:
I added some Italian seasoning to the sauce and my husband LOVED it and so did I.
Yummy
07/23/2007 at 12:15pm
User: Janet from San Diego, CA User Rating:
This was yummy and I will make it again. I did alter it a bit since others said it was a bit bland. I used a bottled spaghetti sauce with tomato/onion/garlic. I also added fresh basil leaves in the chicken with the sage to give it a bit more flavor. I made sure to have extra sauce for dipping garlic bread in and I topped it with more fontina cheese when serving.
Decent
07/23/2007 at 11:11am
User: Anonymous User Rating:
This was a solid recipe, easy to prepare and tasty enough. I will make it again but maybe do a little something to flavor the recipe. Overall, good.
Chicken Scallopine with Sage and Fontina Cheese
07/23/2007 at 09:59am
User: Joan from Putnam Valley, NY User Rating:
The chiken was okay. The flavors were alittle bland and the sauce was like canned tomato sauce. With alittle twinking (maybe garlic) it would work.
I Loved this recipe
07/23/2007 at 12:21am
User: SHANNON from Bradenton, FL User Rating:
This recipe was great for our family. My kids 9 and 12 were not quite sure about it when I told them what was for dinner, so I let them help with the prep and we had a great time making it and eating it. My son asked if we could have it again tomorrow night. I did use provolone and mozzarella for my cheese. I also added fresh basil, parsley, and a little dill to the sauce it was awsome. Definatley will be a regular dish im my house.
WONDERFUL
07/22/2007 at 10:47pm
User: Jacquie from Port Huron, MI User Rating:
We tweaked it a little and it was scrumptious! We didn't have fresh sage so we used fresh basil, sliced, and added about 1.5 oz sliced prosciuto before rolling up chicken and it was GREAT!
Chicken Needed More Flavor
07/22/2007 at 06:47pm
User: Anonymous User Rating:
The sauce was very flavorful. I also had trouble with the cheese running out but the chicken didn't have enough flavor.
Give Me A Break
07/22/2007 at 03:29pm
User: Gloria from Henderson, NV User Rating:
IF you subsitute mozzarella cheese for the fontina you will get a much blander dish. Fontina has a richer, stronger flavor so stick to the recipe or don't complain that it didn't turn out well. And by the way, if the picks are in your way, turn them sideways into the chicken. Duh! This was a fantastic dish all the way around and the chicken browned beautifully on all sides.
Very Ho Hum
07/22/2007 at 01:45pm
User: Kerry from West Chester, PA User Rating:
Being on the South Beach Diet, I was excited to try this recipe. I found it to be very average. The chicken was hard to brown on all sides due to the picks and then turned out kind of tough. I've made many Giada recipes and I found this one short on flavor.
Very yummy!
07/22/2007 at 11:45am
User: Jenna from Powder Springs, GA User Rating:
We were excited to have a chance to use our fresh sage, and it gave this recipe a delicious flavor! We used thinly sliced chicken instead of pounding it, and the smaller size caused some of the cheese to melt out while cooking, so next time we might top with extra fontina before serving. The sauce had a nice kick from the red pepper but didn't overpower the taste of the sage in the chicken. Everyone loved this dish!
Very easy to make
07/21/2007 at 09:00pm
User: Anonymous User Rating:
Very easy to make and to substitute ingrediants. I didn't have fontana so I used mozzerella. I thought it could have used more flavoring in the sauce so I added some Italian seasoning with the crushed red pepper. Everyone liked it, but it wasn't mouthwatering. I will make again when in a pinch because it was real easy to make.