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Chicken Scallopine with Sage and Fontina Cheese Recipe

Chicken Scallopine with Sage and Fontina Cheese

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (202)

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Average Rating:

Total Reviews: 202

Showing 151-160 of 202

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  • on November 07, 2007

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    I tried this recipe this weekend and it was awesome. I substituted the sage with fresh basil. Very easy and very tasty. My family was very pleased with this recipe.

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  • on November 05, 2007

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    First time I have followed one of Giada's recipes but wont be the last. Had dinner on the table 40 minutes after I got home from work. I chopped up the sage and the flavor was fantastic. Will surely make again. Giada is also super sexy!

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  • on November 04, 2007

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    This dish was so wonderful- just enough cheese but not overpowering. I bought chicken cutlets from the market, so no pounding was needed. Made the process a breeze!

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  • on November 04, 2007

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    First off, let me say, reviewers who think rolling up meat and sticking toothpicks in them is too much work - what are you doing in the kitchen? Get out and go to Applebee's or stick to something you only have to use a can opener with. I cannot believe how lazy American cooks are becoming.

    This is not a hard recipe - it didn't take long for me to put it together at all. It's delicious, basic and flavorful, great for any weeknight meal. I usually just pick medium to small sage leaves as their flavor carries pretty far. I prefer to use the crushed San Marzano cans as it's a little smoother in the sauce without the chunky ends of tomato.

    Overall a great recipe.

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  • on November 04, 2007

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    Ok, let's be honest. Any recipe that has you pounding out chicken and rolling it up and toothpicking it is not "easy". Also, sage is a very, very strong herb and leaving the leaf whole makes it really overpowering especially when paired with bland chicken and mild cheese. Just not a very good recipe and certainly not worth the work.

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  • on November 02, 2007

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    I found the San Marzano tomatoes at the whole foods in Denver. This makes the dish.. those tomatoes are the BEST thing out of a can you will ever taste. This was a good weeknight dinner. I made some angel hair and a veggie and enjoyed this easy and yummy recipe. I will stocking up on the tomatoes next time I am in the city.

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  • on November 02, 2007

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    My family enjoyed the recipe, but it was not as cheesy as we expected. When I put the scallopine back into the sauce, all the fontina leaked out. I had toothpicks in every corner, but it still leaked. And using a whole sage leaf made at least one of the bitss of each chicken breast TOO herby. Next time, I think I will chiffonade the sage and put in a slice of fontina rather than grate it. The sauce turned out great. Just the right complement.

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  • on November 01, 2007

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    I was nervous to make this after reading the other reviews, but it was delicious and not hard to make at all! It was flavorful and the cheese and sage were a wonderful combination! Giada's recipes are so good...I make them all the time and they never disappoint!

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  • on November 01, 2007

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    This recipe is wonderful and very easy to follow. I think I will pound my chicken a little thinner next time and add a little more cheese (I didn't measure it last time. My husband loved it!

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  • on October 30, 2007

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    This was a very basic easy recipe and I have to agree with the person below who said you need to tweak this to your own seasonings.
    I simply added more oregano, poultry seasoning, sugar, etc to chicken and or sauce and it was wonderful

    I also sprayed my toothpicks with cooking spray before securing the chicken. Much easier on the removal process

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