Chicken Scallopine with Sage and Fontina Cheese

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This dish took forever to cook. follow the recipe exact. everything came out bland, the chicken and sauce had little to no flavor. the only thing i could really only taste was the sage.
as for appearrance it look like something of a olive garden commercial. that was the only good thing about it.

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I thought this dish was terrific. I made it just as directed.... really, pounding the chicken thin is no work at all. I did find the sage to be a strong flavor, but I really enjoyed it. I was also worried that the sauce wouldn't have much flavor and/or the red pepper would make it too spicy, but I loved it. I thought it was perfect for the chicken. I'll definitely make it again. It's a keeper and yummy!

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This recipe was easy but I did make some adjustments. I used a Basil leaf instead of the sage with Fontinella Cheese (not sure if thats the same as Fontina. It was really easy to make and tasted great. Its something I wouldn't usually make for dinner so it would be a great meal to entertain, I think!

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The ease of this recipe was only half the fun, eating was the other. Thanks Giada and Food Network.

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I made this exactly as written except for using 7 chicken breasts pounded thin instead of 6. Didn't find it overly tasting of sage, and the pepper was the correct amount - added a little bit of heat, but not too much. I sprung for the more expensive San Marzano tomatoes (found at Meijer and they were delicious - of course I did not do a side to side taste test to see if they were any better than regular tomatoes - I would not hesitate to make this with regular tomatoes if that is all that you can find. I make italian food 3-4 nights a week, and chose not to serve this with pasta - just garlic bread and broccoli. I did have some difficulty rolling it but this was my first attempt at a rolled dish. I may try the folding and roasting method another cook suggested, because I did lose track of how many toothpicks I used! I will most definitely make this again. Thanks as always, Giada!

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Whole family really liked this. Easy to make and healthy meal. We served over rice with a romaine salad and was sooo good. Had to open a bottle of wine to make it so also enjoyed drinking the wine with the meal.

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This dish really wasn't good. The sauce was bitter. The sage was overpowering... it was really disappointing. It looked like such an easy winner. I used white wine, used exactly the amount of sage... really disappointing. Been cooking for years with great results..... not sure what the problem is with this recipe. I'd suggest red wine - instead of white. Reduce the amount of sage....

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I usually don't get a reaction out of my boyfriend when I cook a new recipe, but after the first bite he uttered "Mmmmmm" and was already asking if there was more. This recipe is easy to make, and I think the San Marzano tomatoes makes it extra special. This was the first time I had made a recipe with them, and I will continue to use them. Thank you, Giada!

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I am a fairly new chef who is trying to experiment a little for the family. I didn't find this very difficult but substitute Gruyere cheese which came out nicely.

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The sage and fontina give great flavor and depth to the chicken, and the light tomato sauce is delicious. It would sit nicely in any number of dishes (in fact, we used it over pasta for our non-chicken eating daughter. The recipe was easy to follow, even for beginners. This meal could easily be served to guests at a party or to family for a weeknight dinner. Great choice.