Icooked some\'en: Chicken Scallopine&fontina cheese

First things first. "Unemployment beer" Steel Reserve. High gravity beer and 6% octain. High gravity.. says so right on the can. At $3.10 a 16 oz 4 pack about the same price as Ice. More flavor than the Natural Lite and again..get it real cold and not to bad course my taste buds are pretty much shot thinks to bill and is "gift"! :P


Another recipe from Gaida addapted to the Egg.
Ingredients
6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
Salt and freshly ground black pepper
6 sage leaves
3 ounces grated fontina cheese
3 tablespoons olive oil
1 garlic clove, halved
1/2 cup white wine
1 (28-ounce) can whole San Marzano tomatoes
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Special Equipment: toothpicks
Directions
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.

A really great cook and a sure do over. I added some pancetta to the wrap just to add a little flavor and used boneless thighs I finnished butterflying thin.


Since the meat was so thick rolled and I like a lot of smoke I rolled them up and smoked indirect at 325 for 45 min. with presimmon wood.




Next I gently fryed them in the garlic EVOO per recipe turning every 5 min. at 350 direct for 15 min.


Added the wine,pepper flake and as was unable to find the San Mar. brand subed Hunts Italian flavor diced till simmering and added chicken back. Cooked 30 min. with presimmon at 325.


Wife cooked alittle pasta and I grilled some bread and turned out great and not to bad for you. Only thing missing is desert. Got to be a pepper hear somewhere!