Chicken Scallopine with Sage and Fontina Cheese

Recipe courtesy of Giada De Laurentiis

Show: Everyday ItalianEpisode: Viewer's Choice

Rated: 4 stars out of 5Rate itRead users' reviews (125)

RECIPE
COMMENTS & REVIEWS(125)

Picture of Chicken Scallopine with Sage and Fontina Cheese Recipe

Photo: Chicken Scallopine with Sage and Fontina Cheese

Cook Time:
35 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 35 min
Total:: 45 min

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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.

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Comments & Reviews

recipe Chicken Scallopine with Sage and Fontina Cheese
Dianne Ormond Beach, FL 10-05-2009
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No toothpicks required
Rated: 4 stars out of 5

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. Read more
recipe Chicken Scallopine with Sage and Fontina Cheese
Melinda Weirsdale, FL 10-03-2009
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Excellent, but had to adjust cooking time
Rated: 4 stars out of 5

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. Read more
recipe Chicken Scallopine with Sage and Fontina Cheese
Linda Staten Island, NY 09-28-2009
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Just have to add my two cents
Rated: 5 stars out of 5

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!Read more
recipe Chicken Scallopine with Sage and Fontina Cheese
Lisa Murrieta, CA 09-17-2009
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Simple and Tasty
Rated: 4 stars out of 5

I liked this a lot. It was simple and tasted really good. I think those who didn't like it followed the recipe perfectly and... you can't always do that. You have to season a little more and maybe add your own twists. But all in all I was very pleased. Thanks Giada for this simple and healthy dinner!Read more
recipe Chicken Scallopine with Sage and Fontina Cheese
leslie seymour, CT 09-17-2009
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using the special toothpicks
Rated: 1 stars out of 5

giada , you prepared all your ingredients for the dish why did you not also set aside the toothpicks instead of... contaminating the entire lot by continuously taking from the container you must be more careful my dearRead more
recipe Chicken Scallopine with Sage and Fontina Cheese
allison austin, TX 09-01-2009
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great flavors
Rated: 4 stars out of 5

I knew I would like this dish because i love each of the ingredients. It was a delicious dish and I'll definitely make it... again. I liked how some of the cheese seeped out of the sides and got burned- SO YUMMY!Read more