Chicken Scallopini

  1. Grate 3 oz. fontina cheese. Heat 1 tablespoon olive oil in pan with 1 garlic clove. Season chicken cutlets with salt and pepper. Put sage leaf in middle of each cutlet and put some cheese in center of cutlet and roll up then secure with toothpick. Add to pan and brown each rolled up cutlet.Remove from pan.
  2. Remove garlic from pan and add approx. 1 cup of dry white wine to pan and simmer to reduce slightly. Put can of tomatoes in blender with a pinch of red pepper flakes and puree til smooth. Add sauce to pan with wine and add chicken cutlets to pan and cook all together for 15-17 minutes until cooked through.
  3. Remove chicken from pan, spoon sauce on plate, remove toothpicks from cutlets and cut each cutlet diagonally into pieces. Add chicken to plate with sauce and serve.

fontina cheese, chicken cutlets, sage, tomatoes, red pepper

Taken from www.epicurious.com/recipes/member/views/chicken-scallopini-1270065 (may not work)

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