The other night for dinner, I made what may no be titled my NEW favorite chicken recipe...
Chicken Scallopine with Sage and Provolone
{ both Hubby and Prince approved }
FYI... I used Giada's recipe as inspiration...
3-4 servings
(depending on the size of your cutlets)
{ INGREDIENTS }
6-8 boneless, skinless chicken cutlets, pounded thin (my cutlets were about 2 ounces each)
Salt and freshly ground black pepper
5 sage leaves, chiffonaded*
1/3 cup grated provolone cheese
3 tablespoons olive oil
2 tsp Sriracha hot chili sauce
1/2 cup chicken stock
1 (24-ounce) jar of Barilla Napoletana Roasted Garlic pasta sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Toothpicks
{ *see below for special directions }
{ DIRECTIONS }
Warm the olive oil in a large, heavy skillet over medium-high heat, then add the chicken. Brown the chicken on all sides, 1-2 minutes per side (depending on how thin you pounded your cutlets). Remove the chicken from the pan and set aside.
Add the chicken stock and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan. Add the Sriracha chili sauce to the jar of Napoletana pasta sauce. Then add the spiced up Napoletana pasta sauce to the reduced chicken stock 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 7 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. (Cooking time may vary depending on how thin your chicken cutlets are.)
Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon some of the tomato sauce onto each plate. Place the chicken over the sauce and serve immediately with your preferred pasta { our fave is spaghetti }
Remember to remove the toothpicks before eating.
{ *What is chiffonade? }
Chiffonade is a special cooking technique for cutting herbs and leafy vegetables, like sage and basil, into thin strips.
1. Stack the sage leaves on top of one another.
2. Roll the stacked leaves lengthwise into a tight roll.
3. Now cut across the sage leaves and you now have thin strips of sage, like so...
FYI... I used Giada's recipe as inspiration...
3-4 servings
(depending on the size of your cutlets)
{ INGREDIENTS }
6-8 boneless, skinless chicken cutlets, pounded thin (my cutlets were about 2 ounces each)
Salt and freshly ground black pepper
5 sage leaves, chiffonaded*
1/3 cup grated provolone cheese
3 tablespoons olive oil
2 tsp Sriracha hot chili sauce
1/2 cup chicken stock
1 (24-ounce) jar of Barilla Napoletana Roasted Garlic pasta sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Toothpicks
{ *see below for special directions }
{ DIRECTIONS }
Place the pounded chicken cutlets on a clean work surface, narrow
end facing you. Season chicken with salt and pepper. Sprinkle some of the sage on
piece of chicken. Sprinkle each piece of chicken with some of the shredded provolone cheese. Roll up the chicken and seal with
one or two toothpicks.
Warm the olive oil in a large, heavy skillet over medium-high heat, then add the chicken. Brown the chicken on all sides, 1-2 minutes per side (depending on how thin you pounded your cutlets). Remove the chicken from the pan and set aside.
Add the chicken stock and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan. Add the Sriracha chili sauce to the jar of Napoletana pasta sauce. Then add the spiced up Napoletana pasta sauce to the reduced chicken stock 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 7 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. (Cooking time may vary depending on how thin your chicken cutlets are.)
Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon some of the tomato sauce onto each plate. Place the chicken over the sauce and serve immediately with your preferred pasta { our fave is spaghetti }
Remember to remove the toothpicks before eating.
{ *What is chiffonade? }
Chiffonade is a special cooking technique for cutting herbs and leafy vegetables, like sage and basil, into thin strips.
1. Stack the sage leaves on top of one another.
2. Roll the stacked leaves lengthwise into a tight roll.
3. Now cut across the sage leaves and you now have thin strips of sage, like so...
 |
| picture via The Pioneer Woman |
And that's, that!!
If you decide to try your hand at making this, please let me know what you thought of it.
Have a wonderful Saturday, lovelies!!
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