Chicken Scallopine with Sage and Fontina Cheese

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My husband and I cooked this recipe exactly as printed and were disappointed in the flavor - or lack of flavor. The chicken was good although I pulled the sage out before eating as recommended by other reviewers. However it was the sauce that was lacking in flavor. It seemed like alot of effort and cleaning up for a so/so result. We did really enjoy learning the technique of pounding the chicken and rolling it up. Other then that this recipe was a dud.

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I made it and could not believe my 4 year old loved it. Only thing I don't like is the sage. So I make it without

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This turned out tasting good, however most of the cheese melted out by the time it was done.. Make sure you really secure the ends with toothpicks or string. The sauce is tasty and simple, a little spicy too. Try to get the San Marzano tomatoes if you can.

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I was sooo impressed by this and thought it was PLENTY seasoned, (this coming from someone who normally thinks everything needs more salt and flavor. ALSO despite the fact that I forgot to put the chicken back into the sauce until it had only 5 min left, and from someone who was a vegetarian for 5 years and doesn't really like chicken. LOVED IT! I did take the advice of other reviewers and sprinkle more fontina on top after, and since I couldn't get the right tomatoes I used a can of organic regular peeled tomatoes and mixed it with a 1/3 jar of Rustico tomato sauce from Trader Joes to bring back some flavor. I also used organic chicken breasts instead of cutlets (is there a difference? YUM!!!! it tasted like something I would get at my favorite little italian restaurant. Only downside was that it was time consuming, but totally worth the time and effort. There is a lot of sauce left over, so buy some Italian or French bread and smear some olive oil, butter, minced garlic and Fontina cheese on it and bake it, then dip it in the sauce. OR just cook up some pasta. Trust me, a lot of the sauce will go to waste if u dont. SO GOOD!!!!!

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The chicken was tender, however the sage was a little over-powering for my taste. I added garlic, Italian seasoning and basil to the sauce and it had a good flavor. The fontina was delicious as well. I may make this again, but will have to modify the ingredients slightly.

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good

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Well, I thought this was a very easy and ejoyable recipe. I however made a number of substitutions. I flattened chicken breasts intstead of the cutlets. I used Italian seasoning and Rosemary instead of a sage leaf. I then used Kraft fat-free shredded cheese and crumbled up some bacon that I had cooked eariler that morning. The only other thing I did was used a garlic powder instead of the cloves that it called for. I thought even with my subs the recipes was great.

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Pretty good. Will try basil instead of sage just for fun next time. i reccommend cutting down her cook times, the chicken was a little over cooked could have been cook's error :-

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This recipe for chicken had plenty of flavor. I served it with mashed potatoes and it was great.

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I made this last night and was delicious.The sage added just the right amount of flavor. I would probably add a little more spice to the sauce but it had a nice clean flavor and didnt over power the chicken. For those who complain about the lack of flavor,remember these recipes are for everyone and not everyone can take alot of spice. If you know your own tastes and how to cook, you can modify the seasonings to your liking. Think about that before you bash the recipe instead of your cooking skills. Giada knows her way around the kitchen.