You'll have to forgive me; my camera battery died right before the chicken finished cooking, so unfortunately I wasn't able to get my "dinner shot" of this fabulous recipe. I was browsing Giada's recipes on the Food Network website a few weeks ago, and I came across this one. It looked delicious, and the end result did not disappoint. It wasn't too cheesy, the tomatoes, wine and garlic added the perfect flavor, and my only regret is that I didn't pick up an extra package of chicken cutlets at the store. Will wanted to bring leftovers in to work, but unfortunately there was nothing left over to bring in! Even though this recipe looks time-consuming, it was very easy to make and perfectly appropriate for a weeknight.
Source: Food Network
Ingredients:
- 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
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- Special Equipment: toothpicks
Directions:
1. Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper.
2. Place one sage leaf crosswise on each of the pieces of chicken. (Side note-I could not find sage leaves ANYWHERE. I had to make do with torn bits of sage leaves in the spice sections).
3. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese.
4. Roll up the chicken and seal with one or two toothpicks.
5. 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.
6. 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. (DO NOT discard the garlic!!! I don't know what kind of vendetta Giada has against garlic, but I promise the flavor is so much better if you leave it in).
7. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.
8. Meanwhile, combine the tomatoes and red pepper flakes in a
blender and blend until smooth.
9. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.
10. 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.
11. 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.
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