Most of my favorite desserts involve peanut butter, just like most of my favorite entrees involve cheese. If you have read the title, then you already know that this dish must be good. And it was a perfect dish to make with family at my brother and sister-in-law’s new home in Boston after the blizzard.
Fontina is a cow’s milk Italian cheese that tends to be very rich and creamy, with a nutty flavor which gets stronger with aging. The cheese also melts very well, and it is sometimes included in fondue and sandwiches (WiseGeek.com). Unfortunately I was unable to locate the Italian version, and had to use the Danish form which has a milder flavor due to shorter aging. But it still turned out wonderful! (Also, I used twice as much sage from the original recipe.)
6 chicken cutlets, pounded thin
Salt and freshly ground black pepper
12 sage leaves
3 oz grated fontina cheese, plus more for garnishing
3 Tbsp olive oil
1 garlic clove, halved
1/2 cup white wine
1-28 oz can whole tomatoes
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp freshly ground black pepper
- Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place two sage leaves 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.
Served with broiled broccoli and spaghetti.
Source: Giada De Laurentiis