Chicken Scallopine with Sage and Fontina Cheese

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This dish was so good and didn't take long to prep at all, let's be honest, pounding out chicken takes only a few mintues. I almost didn't use fontina as my regular grocery store didn't carry it. I'm so happy I went over to Whole Foods and picked some up as it was well worth it. I didn't have toothpicks on hand so I used butcher's twine instead and it worked just as well. I also didn't have white wine on hand so I used low sodium chicken stock instead - tasted great. Thanks for another great recipe Giada.

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I subbed feta cheese for the fontina. The recipe was excellent!

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The chicken was wonderful. My whole family enjoyed it. The only compaint I got was that is was a bit dry. I think that was because I cooked it for too long. Other than that, it was great. I served it with the panzanella salad, and the stuffed shells. Great Meal !

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I made this with a few changes (too many pepper flakes, red instead of white wine and despite all that it was still great! Will stick closer to the recipe next time, though.

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it was a hit!!!!!!!!!!!!

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I didn't enjoy this as much as Giadas' other recipes, my family did. I would still recommend trying it because it was fairly simple to prepare. I didn't find the sage overpowering as some others had mentioned. Also try placing the toothpicks in as you would a safety pin instead of sticking it straight in so it's not in the way as some said.

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Made this for a dinner party tonight, and followed the recipe verbatim, except threw in two extra cutlets. Read the recipe very carefully concerning how to place the sage leaves and what kind of tomatoes to use (they MAKE the recipe. The recipe was easy to make, the only difficulty I had was with handling grated fontina (I should have refrigerated the cheese. The only reason I didn't go for a fifth star was that I wanted more rolled in with the chicken, the sage and fontina was a light flavoring and I'd have liked a more complex flavor profile - but the seven of us ate the whole thing happily.

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My boyfriend and I enjoyed this dish very much. I cut the sage down to half a leaf in each roll -- as other reviewers have noted, fresh sage has a pretty strong flavor. Half a leaf (or one very small leaf is plenty.

I used a basic marinara sauce instead of the crushed tomatoes, but I still found that it didn't have a lot of kick. Depending on your taste, you might add more garlic and some additional spices in the sauce. I'll probably do that next time. But all in all, this recipe really enjoyable.

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Made this twice in the past week; instead of using the tomatos she suggests, I used Del Monte chopped tomatos with basil,oregano and garlic flavor. came out awesome and everyone loved the sauce.

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Great recipe. San Marzano tomatoes make huge difference. Don't understand how anyone thinks the sage is overpowering - - I think one big leaf is perfect. Leftover sauce is so delicious the next day. Can use it on anything. I will make this over and over, exactly how the recipe is written. Thanks Giada.