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
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
Aug 01, 2007 -
i also posted this recipe as a blog . . .
- 0 Comments