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 tbsp olive oil
1 garlic clove, halved
1/2 cup white wine, I used Martinelli's sparkling cider
1 28ounce can while San marzano tomatoes
1/2 tsp freshly ground black pepper
1 tsp salt
1/2 tsp red pepper flakes
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. Sprinkle each of the pieces with 1/2 (about 2 tbsp) fontina 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 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 oil and garlic. Add the wine (martinelli's) and let simmer for 2 minute's 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 mixture in pan. Simmer for 5 minutes to let the flavor 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 - 7 minutes
This is so absolutely amazing that every time I have made this I have put on Michael Buble and listened to "Feeling Good"