My (pretend) Food Network BFF, Giada, has an amazing recipe for chicken scallopine that the BF and I enjoy VERY much. I found myself, yesterday evening, craving the dish but fresh out of fontina cheese, so I decided to do a spin off that rivals the original . . . if I do say so myself.
Instead of the San Marzano tomatoes, I took a can of petite diced tomatoes and mixed them with red pepper and Italian seasoning to create a sauce, of sorts (the BF loves a good sauce).
I sliced into a couple of chicken breasts (the last time I tried to pound them into thin cutlets, I launched a chicken breast across my kitchen and the wee Arnie had a hay-day!) and layered the insides with spinach, leftover mozzarella from the weekend's caprese, and sage. I used bamboo skewers to hold my chicken breasts closed, salted and peppered the outside, and fried them in a pan lightly coated with olive oil.
After the chicken was nicely browned, I dumped the tomato mixture over them, covered the pan, and let it simmer for about 20 minutes. When all was said and done, I topped it all with a little parmesan:
I thought the flavor was great, although if I whip this dish up again, I'll probably drain the tomatoes and add some tomato paste to the sauce to thicken it up a bit. Otherwise, my spin off chicken was a success!
Today I wore another favorite pair of shoes (Who am I kidding, I can't pick a favorite. My shoes are like children who don't cry, whine, or talk back. And for that I love them.)
Dolce Vita, circa 2008. A heel that high never goes out of style. And yes, I'm still working on figuring out how to best take these pics . . . all in due time, peeps.