Chicken Scalopini with Sage and Fontina Cheese

Ingredients:

• 6 chicken fillets (120-150 g each), thinly beaten
• 6 sage leaves
• 85 gr. grated fontina cheese
• 3 tbsp. l. olive oil
• 1 clove garlic, cut in half
• 0.5 cups white wine
• 1 can (800 g) canned whole San Marzano tomatoes
• 0.5 tsp red pepper flakes
• 1 teaspoon of salt
• 0.5 tsp ground black pepper
• Additional device: toothpicks

Preparation:

1. Place the chicken cutlets on a clean work surface, narrow end facing you. Season with salt and black pepper. Place a sage leaf across each chicken piece. Sprinkle each cutlet with 2 tablespoons of fontina cheese. Roll the chicken into a log and secure with one or two toothpicks.
2. In a large, heavy-bottomed skillet, heat the olive oil and half a garlic clove over medium-high heat until fragrant, about 2 minutes. Add the chicken. Cook the chicken pieces for about 3 minutes on each side. Remove from the skillet, remove, and discard the garlic. Add the wine and cook for 2 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon.
3. Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the pan with the wine. Simmer for 5 minutes to allow the flavors to blend. Return the chicken to the pan. Simmer the rolls in the tomato sauce for 10 minutes. Turn over and simmer until cooked through, 5-7 minutes. Remove the chicken from the pan. Season the sauce with salt and pepper to taste.
4. Spoon the tomato sauce onto serving plates or a serving platter. Cut the chicken into 2cm pieces. Remove the toothpicks. Place the chicken on top of the sauce and serve immediately.