Chicken Scallopine with Sage and Fontina Cheese

Aug 02, 2007 - Chicken Scallopine with Sage and Fontina Cheese 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. - 19 Comments

red onion-fontina sake focaccia

Aug 01, 2007 - i saw this recipe in the august 2007 issue of cooking light and knew i absolutely had to bake it. red onion-fontina sake focaccia adapted from cooking light, august 2007 1 package dry yeast dash of sugar 3/4 cup warm water 2.75 cups all-purpose flour, divided 4 teaspoons cornmeal, divided 1 teaspoon salt 1/2 cup warm sake cooking spray 1.5 cups vertically sliced red onion 1/2 teaspoon sake 1/2 teaspoon olive oil dash of pepper 1 teaspoon water 1 large egg white, lightly beaten 1.75 cups shredded fontina cheese 1 teaspoon fresh thyme 1) dissolve yeast in warm water for 5 minutes 2) combine 2.5 cups flour, 1 tablespoon cornmeal, and 1 teaspoon salt in large bowl. mix well with a whisk 3) stir 1/2 cup warm sake into yeast mixture. - 7 Comments