Chicken Fontina

Who doesn't love Chicken!! Especially when it it smother in tomatoe sauce, and stuffed with basil and cheese. This recipe is not only easy but delicious. Here you go:

What you need:
4 chicken cutlets. ( you can buy them already made that way at the grocerie store or you may just get 2 chicken breast, slice it down the middle and ounf it out until it is thin)

1 clove of garlic
1 TBS of olive oil
1 20oz can of whole tomatoes in italian sauce
2 cups of shredded fontina cheese
8 fresh basil leaves
1/2 cup of white whine
salt and pepper for taste
1 TSP crushed pepper
toothpiks

What you do:
In a large skillet add the olive oil and the chopped garlic
Season both sides of the chicken with salt and pepper.
Add basil and cheese. start at the ends and roll. Secure with a tootpick you may need more then one. Repeat with all the other cutlets.

Place the chicken in the skillet. Make sure the skillet is medium hot. While it browns.

Add the can of whole tomatoes to blender or processor, add the crushed pepper and puree.

Once the chicken had been browned on all sides. Set aside. Add the 1/2 cup of white whine to the skillet to diglaze all those goodies (chicken flavors the chicken released)

Add the tomatoe puree to the skillet in which the chicken was cooked. Add the chiken and simmer the chicken in the sauce for 9 minutes. Turn chicken over and cook for an additional 9 minutes.

Bow-Chikiti-Bow!!

To make it complete and pretty looking. Once the chicken is cooked add the sauce on a display platter and place the chicken over it. I like to use the sauce and cook some anagel hair pasta :)


Enjoy!!