Chicken Scallopine with Sage and Fontina Cheese

Aug 02, 2007 - Chicken Scallopine with Sage and Fontina Cheese 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. - 19 Comments