Prep time: 10 min
Cook time: 35 min
Ready in: 45 min
Serves: 4- 6
Ingredients:
6 (4 1/2- 5 1/2 oz.) chicken cutlets- pounded thin
1 tsp. salt (+ more to taste)
1/2 tsp. pepper (+ more to taste)
6 sage leaves
3 oz. fontina cheese- grated
3 T. olive oil
1 garlic clove- halved
1/2 c. white wine
1 (28 oz.) can whole San Marzano tomatoes
1/2 tsp. red pepper flakes
Directions:
- Place chicken cutlets on a clean work surface, narrow end facing you
- Sprinkle with salt and pepper to taste
- Place one sage leaf crosswise on each piece of chicken
- Sprinkle each piece of chicken with about 2 T. fontina cheese
- Roll up chicken and seal with one or two toothpicks
- Warm olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until garlic is fragrant, about 2 min
- Add chicken and brown on all sides, about 3 min per side
- Remove chicken from pan and remove and discard garlic
- Add wine and simmer for 2 min while scraping up brown bits from bottom of pan with a wooden spoon
- Meanwhile, combine tomatoes and red pepper flakes in a blender and blend until smooth
- Add tomato mixture to reduced wine in pan
- Simmer 5 min to let flavors marry
- Return chicken to pan
- Simmer chicken in tomato sauce for 10 min
- Turn chicken over and simmer until cooked through, 5- 7 min
- Remove chicken from pan
- Season tomato sauce with salt and pepper
- Spoon tomato sauce onto plates or a serving platter
- Slice chicken into 1" rounds
- Remove toothpicks
- Place chicken over sauce and serve immediately
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