Chicken Scallopine with Sage and Fontina Cheese

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This came out delicious, and I forgot how good chicken scallopine is. I used the best white wine and Red Pack canned tomatoes which are sweet, and she said to use sweet tomatoes.
I doubled the recipe and used like 6 cloves of garlic in which I added half of them a little later so they would not burn and stay in the sauce.
Actually, I didn't measure anything, just looked at what the ingredients were and added them. I did take notice that the recipe called for one clove of garlic and I laughed at that.

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It was delicious! I used about 3 sage leaves per chicken breast. I know san marzano tomatoes are supposed to be best, but I skipped a step and just bought pureed tomatoes. I served this with Giada's butternut squash soup and sage/fontina crostini - it was a great way to use up the extra fontina and sage!

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I made this tonight and agree with others that the sauce needs extra ingredients otherwise it is rather bland. I felt that for the end result, I would have made it much more simplified by preparing like chicken parmesean without the bread crumb step.The whole dish could have the same flavors and skip the roliing process.
For the sauce I added extra red pepper flakes a few teaspoons of sugar, some diced onions. fresh Italian parsley, and some Italian dried seasoning.
Looked pretty when sliced and fanned out on a plate. Overall, I won't make this one again in this fashion.

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Didn't like it ...the sage was too strong of a flavor. Would not make this again.

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This was excellent and fontina cheese was delicious. I would added more chunky tomatoes next time. And you need toothpicks to keep them rolled up which is not mentioned.

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My family loved this dish...the fontina cheese was delicious.
Will make this again....howver will buy crished tomatoes this time as it is a waste of time to buy the whole tomoatoes just to puree them!!!

***Also I have to laugh at the lady who gave this one star b/c of the toothpick issue..lol..these post are used to review the recipe, give stars for overall taste..not to point fingers at Giada's lack of focus....come one lady!!!!***

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My husband made this for us and is now an instant favorite with us. We used gouda cheese could not find fontina. The first time followed all instructions. The second time we used less pepper flakes and less sage. Everyone at work was oogling my lunch the next day. Was even better with rice. All my co-workers are bidding on leftovers.

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I would like to thank Patrick, a previous reviewer for providing Alton Browns method for rolling the chicken. I followed this tecnique and it worked really well.
I let it set in the fridge overnight but I think maybe an hour or two would work
just fine. I am reposting the link:
http://www.foodnetwork.com/videos/chicken-kiev/420.html

As for the flavor of the chicken and the recipe overall, I think the dish needed something more. I followed it exactly and the sage is overpowering and the sauce needed oinion and garlic. I wished for more fontina cheese but I could only fit so much of it inside the chicken. However, Giada rocks and I love her recipes so much! I cook daily and 90% of the time it's a Giada recipe. I probably wont make this again, but I am happy to have learned the rolling tecnique and probably will try when I make my mini beef braciole.

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This was a delicious meal that everyone loved and will definitely be going on rotation. However, it took longer than the stated time for the chicken to cook through for me, even though I pounded it very thin. (I used a meat thermometer. About an extra 10 minutes. Perhaps because my pieces of chicken were a bit bigger.

I also had to use Fontanella cheese, as my store was out of fontina. It worked fine and was delicious. Next time I think I will put in more cheese! I also put in more sage, but I really like sage. If you don't like a very strong sage flavor I recommend using dried sage instead.

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If I were Giada I would be laughing my a__ off. I have not made this recipe yet but when I saw her make it I know it would make a delicious meal. I haven't gotten around to it yet but after reading these reviews I just died laughing about the comments people make! One woman writes in about contaminating the toothpicks! Hee hee. Then someone writes about the recipe didn't work. He used goat cheese! This recipe is simple and I am sure it will be delicious. The reason why it probably didn't turn out is because some people are not used to cooking! As far as I'm concerned they pulled this recipe, and maybe many others, apart as well as Giada. Of all the great chefs on TV I happened to like almost all if not all Giada's recipes. Maybe because I'm italian and I can relate to all her ingredients and her way of cooking.You go Giada!