Chicken Scallopine with Sage and Fontina Cheese Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			4 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin Salt and freshly ground black pepper 18 sage leaves 8 ounces grated fontina cheese 6 tablespoons olive oil 4 garlic cloves minced 3/4 cup white wine 1 (28-ounce) can whole San Marzano tomatoes 1/2 teaspoon red pepper flakes
			Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place equal amounst of sage leafs on each of the pieces of chicken. Sprinkle each of the pieces of chicken with equal amounts of fontina cheese. Roll up the chicken and seal with toothpicks or string. Warm the olive oil and garlic in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 30 seconds. 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. 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.