Monday, June 16, 2014

Chicken Scallopine with Sage and Fontina Cheese

Yum yum, more chicken!

I love the possibilities of this recipe.  For one thing, you can stuff the cutlets with whatever you like.  I would love to serve this chicken with stuffed shells with cheese.

In case you are wondering why so many television cooking show recipes, I've finally weaned myself away from depressing 24/7 cable news and have replaced it with cooking shows.  So inspiring!

The Cooking Channel
Recipe courtesy of Giada De Laurentiis
Show: Everyday Italian
Episode: Viewer's Choice

    • 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
    • Salt and freshly ground black pepper
    • 6 sage leaves
    • 3 ounces grated fontina cheese
    • 3 tablespoons olive oil
    • 1 garlic clove, halved
    • 1/2 cup white wine
    • 1 (28-ounce) can whole San Marzano tomatoes
    • 1/2 teaspoon red pepper flakes
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • Special Equipment: toothpicks


Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks.
Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.
Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.
Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes.
Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.

SERVINGS: 4 (MAIN); Calories: 470; Total Fat 20 grams; Saturated Fat: 6 grams; Protein: 9 grams; Total carbohydrates: 9 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 160 milligrams; Sodium: 1,333 milligrams

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