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Chicken Scallopine with Spinach and White Cheese

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 6 4 1/2 TO 5 1/2-OUNCE CHICKEN CUTLETS, POUNDED THIN
  • SALT AND FRESHLY GROUND BLACK PEPPER
  • SAGE SPINACH LEAVES
  • 3 OUNCES GRATED FONTINA WHITE CHEESE OR KESONG PUTI
  • 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 I ADDED 1 TEASPOON
  • 1 TEASPOON SALT
  • 1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
  • SPECIAL EQUIPMENT: TOOTHPICKS

Instructions

  • PLACE THE CHICKEN CUTLETS ON A CLEAN WORK SURFACE, NARROW END FACING YOU. SPRINKLE WITH SALT AND PEPPER. PLACE ONE SAGE SPINACH ( I ALSO ADDED A BASIL LEAF) LEAF ON EACH OF THE PIECES OF CHICKEN. ADD ABOUT 1/2 OUNCE (ABOUT 2 TABLESPOONS) SLICE OF 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.
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