Yield: 4 to 6 servings
* 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
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 immediately.