Chicken Scallopine with Sage and Fontina Cheese
Show: Everyday Italian
Episode: Viewer's Choice
Rate This RecipeRead users' reviews (202)
- Recipe categories: Cheese, Poultry, Chicken,
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Average Rating:
Total Reviews: 202
Showing 21-30 of 202
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By lindsay.baines_...
El Dorado, KS
on March 06, 2011
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I really enjoyed this recipe. Next time I think I will change a few things though. In order to make the sauce a bit more flavorful, I will add some roasted red peppers or something to give it more of a zing.
By atari2115_5962460
Corpus Christi, TX
on March 05, 2011
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Loved this recipe..very tasty. However mine definitely didnt come out as pretty as the picture next to the recipe? I think next time I will try ground sage though... the whole leave wasnt bad it just wasnt enough I think. I also couldnt find plain fontina but used fontiago which is a mixed cheese of fontina and asagio. This was very good, definitely a keeper recipe.
By ss77girl2001_10...
DC Area
on February 23, 2011
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I made this a few times for dinner parties, everyone loved it. It is incredibly tasty and just complicated enough to seem a bit more fancy. The sauce is delicious!
By aquilaramsey
Jacksonville, NC
on January 24, 2011
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This chicken was great! I wouldn't exactly call it easy because it took a little finesse to pound out and then roll up the chicken but it was well worth the trouble. I will be making this again.
By lovinajb
on December 31, 2010
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made this a week ago- flavorful, juicy and easy recipe- hubby wants me to make it again ASAP
By rodrigomu_11791157
Washington, DC
on November 13, 2010
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Absolutely delicious! I made this for my fiancee and she's not a very expressive eater but she absolutely loved this one! A bit of a pain to pound the chicken but the rest is a piece of cake. Highly recommended! I made it without the red pepper flakes.
By autmskyy_4308318
San Diego, CA
on November 13, 2010
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Amazing! Having 3 picky eaters in my home (2 little ones under 5 and my husband it is tough to decide what to make. I was surprised how much they all loved the flavor of the fresh sage and Fontina cheese. This is now a favorite regular dish for us all.
By ebl52253_9450676
Laguna Beach, CA
on October 31, 2010
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For the reviewer asking about what kind of wine to use instead of riesling...Any drier wine would work...Chardonnay is fine.
By shyrl d
Flat Rock, MI
on October 29, 2010
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Just made this dish and finished eating. IT IS ABSOLUTELY GREAT!!!
I used ground sage after reading previous reviews and even sprinkled a little more fontina on top before serving. Made it with the Neelys "Beans and greens" and Paula's "Sour Cream Muffins" was on TV as I prepared dinner and decided to make them too. Everything was sinfully delicious!!
By Airman
PA
on October 26, 2010
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This dish was absolutely devine!!! I normally use grated Pecorino, but I have to say this was a lovely combination. I do add Soppresata to the roll-ups.And instead of securing the roll-ups with the toothpicks, I learned a new technique from Tyler, plastic wrap (lol. However, I will use the Fontina from now on, with this particular dish.