Boy, do I have a dinner recipe for you guys tonight!
And do you want to know the best part??
I didn’t lift a finger to prepare it.
That’s right! Jay struck again with his off-the-charts cooking skills. I mean, I knew he could cook, but tonight was seriously impressive.
We sat down (in the living room, since we have yet to buy a new kitchen table…) to an amazing meal of Chicken Scallopine with Sage & Fontina Cheese,
a side of whole wheat pasta with extra sauce from the chicken dish,
and a side of fresh-steamed garlic green beans.
Holy Cow DELICIOUS!!
Jay did a little searching online earlier and came across this recipe for the chicken dish. While the prep did involve some extra dishes, he admitted that there really wasn’t anything too difficult about it at all…so don’t let the long directions scare you away!
We both agree that this is a recipe we MUST share with you all, so here ya go!
Chicken Scallopine with Sage and Fontina Cheese
- 6 chicken cutlets, pounded thin**
- Salt & Pepper
- 6 sage leaves
- 3 ounces fresh grated fontina cheese
- 3 tbsp olive oil
- 1 garlic clove, halved
- 1/2 cup white wine (we had Pinot Grigio)
- 1 (28oz) can whole San Marzano tomatoes
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
*Special equipment: toothpicks
**We had 2 medium-sized chicken breasts, which he pounded thin and then cut into 6 smaller strips…this left us with a lot of leftover sauce.
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. ENJOY!
Ahhh, I’m still swooning over how good this was!
I will warn you though…as you probably know, I’m sort of a wimp when it comes to spicy foods. And despite having only 1/2 a teaspoon of red pepper flakes, this dish still packed a good amount of heat. Towards the end of the meal, my mouth was on FIRE!
But in a totally good way, of course.
Now that dinner is done, I think I’m ready to snuggle on the couch and catch up on some good ‘ol How I Met Your Mother and a little piece of leftover Birthday Cake.
Life is GOOD.
And in other news…remember this old kitchen??
Well, be on the lookout for the Big Reveal of the new digs…it’s slated to come up verrrrry soon!
Can you believe tomorrow is already going to be February?!? Man, how time flies!
Question for the Evening:
What are you looking forward to this February??