This meal is so delicious! I base it off Giada Di Laurentiis’ recipe, which you can find here. With a few tweaks, you can really throw this together for an impressive weeknight dinner! Let’s just get straight to it.
Buy a package of thin sliced chicken breasts. By doing so, there is no need to pound out the chicken.
Sprinkle each piece of chicken with a little salt and pepper.
Sage- I grow some herbs in a pot on my front porch so I never need to buy any sage. That sage plant has been growing for years. It lasts well into the fall and comes back every summer. Astounding really, since I can’t garden at all.
Anyway, lay one large or two small pieces of sage across the middle of the chicken breast. And don’t worry, if you don’t have a magical sage plant on your front porch you can always pick some fresh sage up in the produce section of your grocery store.
Sprinkle each chicken breast with a bit of shredded fontina cheese. If you can buy it shredded, great. If not, grate some. I have even found it in thin sandwich slices; you could use that too. Whatever works for you. If you can’t find fontina you could substitute provolone or mozzarella.
Roll each chicken breast up and secure with toothpicks.
Heat some olive oil in a large pan. Sear each chicken piece in the hot pan; about 2 minutes per side. Remove chicken and add a little white wine to the pan. Use a wooden spoon to scrape up all the delicious brown bits from the bottom of the pan.
Pour a jar of marinara sauce in the pan, stir it all together and simmer for 5 minutes. If you jar your own sauce, great! This is the perfect time to use it. If not, grab one from the store.
Add the chicken back to the pan. Simmer the chicken in the sauce for about 15 minutes, turning halfway through.
You can serve these whole or slice them up to make them look pretty. Either way, they will taste delicious! I like to serve over pasta that has been tossed with some of the sauce. Yum!
1 pkg Thin Sliced Chicken Breasts
Salt & Pepper
6 large Sage Leaves (plus extra for garnish)
¾ c Shredded Fontina Cheese
2 T Olive Oil
½ c White Wine
1 jar Marinara Sauce
Lay each chicken breast out so the short end is facing you.
Sprinkle each piece of chicken with a little salt & pepper.
Lay a sage leaf horizontally in the middle of each piece of chicken.
Sprinkle about 1 – 1½ tablespoons of cheese on each piece of chicken.
Roll up each piece of chicken and secure with toothpicks.
Meanwhile, heat the olive oil in a large sauté pan over medium-high to high heat.
Once oil is hot, brown each piece of chicken on all sides; about 2 minutes per side.
Remove chicken from pan; set aside.
Pour wine into the pan and scrape up all the brown bits from the bottom using a wooden spoon (you might want to turn the heat down to medium at this point).
Pour in the jar of sauce and stir to combine; simmer for 5 minutes.
Put the chicken back in the pan and simmer in the sauce for about 15 minutes total, turning halfway through.
Serve whole or sliced into pieces over a bed of pasta that has been tossed with some of the sauce.
Drizzle a little extra sauce on the chicken and garnish with sage leaves.