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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 171-180 of 202

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  • on August 09, 2007

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    I have made it twice now, it's easy and the flavor is great.

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  • on August 07, 2007

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    I thought this looked so good when I watched it, but I was dissapointed with how it tasted. The sage flavor was too strong and the sauce wasn't flavorful enough. I made pasta to go with it because it made a ton of sauce.

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  • on August 06, 2007

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    Made it for dinner and my husband loved it. This recipe is a keeper.
    Just a tip, I floured the chicken prior to rolling the fontina and sage in it. The flour and rolling the chicken like a "burrito" helped keep the cheese from "oozing" out of the chicken while cooking

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  • on August 05, 2007

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    This is absolutelyu decicious- I wouldn't change a thing! I didn't find the sauce bland at all. I took some of the previous suggestions and served with a side of angel hair pasta to use up all that great sauce. Might be a little more work than I'd want to do in the middle of the week, but for a weekend night, it can't be beat- my husband already is asking me to make it again!

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  • on August 05, 2007

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    It was extremely good but felt the tomatoe sauc needed a little something.

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  • on August 01, 2007

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    I have to tell you, I made this easy chicken dish on our usual "pasta" night. My family is a bit regimented so I made angel hair pasta on which to place the chicken. I often remark that if I eat any more chicken I'll sprout feathers but this recipe will keep me reaching for chicken even more. This recipe is easy, and tastes delicious. The fresh flavor of the sage adds a nice balance to the kick from the red pepper flakes. Very nice! The hardest part of this recipe for me was removing the toothpicks....and that wasn't really very hard. I'll be adding this to my favorites.

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  • on August 01, 2007

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    A nice easy recipe for a weeknight. I added pancetta, garlic, parsley and basil to the fontina stuffing for extra flavor and used powdered sage instead. A little sage goes a long way. I would recommend not browning the chicken as long because when pounded thin it cooks quickly and become a little dry in the oven. The toothpicks can be pulled out once it starts browning in saute pan and it will hold together nicely. I used a good basil tomato sauce in jar from a gourmet deli and served with red pepper flavored spagetti and it tasted great.

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  • on July 31, 2007

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    This recipe is quick and easy, but lacks nothing in the DELICIOUS department! The combination of herbs and cheese all wrapped in a neat package is mouth watering indeed! The kick of the sauce tops it off perfectly! Both veteran and rookie chefs will enjoy making this recipe, and their families and guests will enjoy eating it!

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  • on July 30, 2007

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    Pretty good recipe, I really liked the sauce for this dish. Great wine taste in the sauce. I would use this on any pasta dish instead of store bought red pasta sauce.

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  • on July 30, 2007

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    Sorry, sauce was flat and we didn't like the sage with it. Loved browning the chicken with the cheese, the chicken was done perfectly but the flavors just didn't combine well. My husband barely touched it. So, with a little chopped up sage and a creamy mushroom sauce including the cheese we might like it better

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