Tuesday, November 17, 2009

Chicken Scallopine

This is my adaptaion of Giada Delaurentis' Chicken Scallopine recipe. It's my favorite dish to make (and eat), I usually make a large batch for dinner parties as it can be served with any pasta or alone. Plus who can resiste chicken breast with cheese inside!

First take thin chicken breast cutlets, I used a package of 8, (however, you can always buy the chicken breast and cut it up into strips yourself) and salt and pepper each side. Next place them on a plate and place a sage leaf down the center, then top with some goat cheese (you can use any crumble cheese, Giada's recipe calls for fontina but my groccery store rarely carries it, so I went with some goat cheese I had in the fridge, but use whichever you would preferer).

Now comes the tedious part, rolling the chicken. Basically you can roll the cutlets to starting with the largest end into little pinwheels then secure them in place, I use uncooked speghetti instead of toothpicks so I dont have to pull them out when it is finished cooking. But you can use toothpicks if you want. Meanwhile, warm some olive oil in a large skillet over medium-high heat, add a galic clove that is halved, add the chicken when you start smelling garlic and brown on all sides. Remove the garlic and chicken from the pan (don't worry you're not done cooking it).

Add about a 1/2 cup of white wine (just eyeball it) and reduce heat to simmer to deglaze the pan, remember to scrape up the bottom. While this is simmering you can use the blender to mix the sauce. Use a 28oz can of whole tomatoes and add some red pepper flakes, blend until smooth. Now add the tomato sauce to the wine and let simmer for about 5 minutes. Add the chicken back to the pan with the sauce and allow it to cook on med-low for 15 minutes, turning the chicken every once in a while so all sides get cooked.

Finally remove the chicken from the pan, while it's cooling pour some sauce on the serviving plates. After the chicken is cooled slice into rounds and place on top of sauce. Drissle more sauce on top before serviving and enjoy!
The original recipe for Giada's Chicken Scallopine with Sage and Fontina Cheese can be found here

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