Chicken Scallopine with Sage and Fontina Cheese

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I made this the day before using Alton Brown's wrapping technique as found in this video http://www.foodnetwork.com/videos/chicken-kiev/420.html at around 1:20 into the video. This uses plastic wrap to roll the chicken and store it in the fridge, thus eliminating the need for toothpicks.
I also added about a teaspoon of salt-free butter with the sage and fontina, and some kosher salt, fresh ground pepper and a whisper of cayenne pepper to the chicken before rolling.
This recipe was absolutely delicious.

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Very flavorful. I would definitely make this again. It's a bit more complicated than it seems. The chicken needs to be very thin so just make sure to cut a regular breast into two thin pieces before you pound it out. Also I would use shorter toothpicks because it's hard to turn the meat over in the pan. Overall a very flavorful meal.

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This recipe takes a little effort but it should work out fine if you make sure the chicken breasts are very thin. Mine were a little too thick so I had trouble cooking them all the way through, therefore they had to cook much longer making the chicken a little dry. I think next time I'll cut the breasts in half and then pound them. I used a little stock instead of wine in the sauce which added some flavor.
Also my store was out of sage, so I used fresh marjoram instead and the flavor was really extraordinary. This was the second time I had made them and I found the recipe more flavorful.

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I'm sorry, but this one is dull. Usually I like Giada's ideas, but I think (unlike the tacky person below who has chosen to insult people for their opinions posted on a cooking web site that this one needs some work. All of the flavors except the sage are so mild that they do not penetrate the chicken. It looks cool, but it really needs another something - a green included in the stuffing or some such.

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This recipe was absolutely delicious. All you people that say it wasnt, obviously just don't know how to cook!!!!

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I felt like this dish could have been made with a different sauce, maybe something creamy.... I added fresh mushrooms to the sauce to make it a little more interesting; you can also add some parmesan cheese to the sauce to make it a little tastier. Overall it was very good, though, and my whole family ate it, including my 3-year old.

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I really didn't seem to enjoy this meal. I have a hard time finding recipes from Giada that work for me and that I enjoy. Sorry.

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This recipe came out tasting delicious- tasty sauce, flavorful chicken, tangy melted fontina cheese, fresh sage...I served it over linguine and topped it with grated pecorino-romano cheese. It was not, however, worth the effort. I had to use like 4 toothpicks per chicken roll to keep them together, and despite that, the cheese still kept oozing out the sides. All the necessary toothpicks made it difficult to evenly brown the chicken on all sides. I didn't like that I had to buy a can of whole tomatoes and then puree them. Why couldn't the recipe just call for pureed tomatoes???? A waste of time on that one, and it just created something else for me to clean when I was done. So it tasted really good, but I have a lot of recipes that taste really good. This one wasn't worth making twice.

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Simple, delicious & elegant. I substitued mozerella for the fontina. My husband & I loved it! : Hard to find a recipe that is as simple to prepare with minimal ingrediants that is so good. I will definitely prepare for guests!

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It sounded good..I've tried it with different cheeses..even goat cheese..just doesn't work... No flavor at all, save the sage...

If you're going to cook chicken, do yourself a favor and cook coq au vin..it's easy, tried, true and it's impossible to screw up.... There's a reason a recipe has been around for 100's of years...

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