Chicken Scallopine with Sage and Fontina Cheese

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Boring, boring, boring. Sauce was completely bland. Chciken had no flavor either. Didn't even taste the sage. Chicken was overdone.

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This recipe was an all-hands meal. Everyone helped at one point or another. My 11-yr old son learned how to properly plate food so that it was appealing!

The ingredients are on-hand. We substituted chicken broth for the white wine, since I only drink red wine. The flavor was subtle enough for the kids and grown up enough for the adults, that everyone was mmmmming on every bite!

I added noodles to the mix by plating the sauce first, then noodles, then chicken medallions. If I had to do it over, I would mix a little sauce with the noodles to give the chicken a little more color to stand on.

I used 3 toothpicks per breast and it worked out perfectly.

Another outstanding dish from Giada!

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O.K. people...read up. Giada did say to use toothpicks.

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I'm not overly fond of Sage (with tomatoes, so I used Basil leaves. Fontina cheese is rather expensive, so used Mozzarella and homemade Marinara. Actually, I kind of changed the recipe a lot, so only gave it 3 stars, but the changes made for an outstanding dish.

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Wasn't very tender even though I followed directions precisely. Didn't have much flavor and won't be serving it again to my family. Too bad

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I have made this numerous times...I always pound the chicken thinly, salt pepper, proscuitto, sage, and cubest of fontina....when I saute the rolls, always double the halved garlic in the olive oil ....when I remove the chicken and discard the garlic, I always add a bit more white white than called for, and then again slice a little more garlic and put it in the wine with the tomatoes...you have to absolutely use the expensive san marzano tomatoes...always comes out awesome..

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I made this the other nite as my first try at real italian food... and it was wonderful. The San Marzaro tomatoes MADE the sause and it was really easy to make. I didnt like actually eating the sage but the flavor is need so i just picked it out. Another great reciepe from Giada.

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This was excellent. The only thing I changed was the cheese - I substituted the Fontina with Provolone as it was less expensive. Other than that, I followed the recipe as stated and got a lot of compliments. Although I'm not much of a Giada fan, she certainly does provide some delicious recipes.

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You know...I have to admit that I like some of the additions Rob suggested. That being said, to those who are saying the sauce is flavorless or much too mild, I think you don't understand, or have never tried, very authentic Italian food. Spaghetti sauces and other red sauces such as that are not loaded with garlic or oregano or onions. That comes from it being Americanized. Travel to Italy and you'll see they don't add nearly the amount of herbs and such that we do here. I would suggest to everyone who wants to make this to FIRST try it just as Giada's recipe outlines. You can then have a base recipe to make changes later.

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I received so many wonderful comments on the dish.