This is one of my favorite go-to chicken recipes. I've made mine substantially less-complicated than Giada's since I first made it (less ingredients = quicker cooking on nights when I've been at work all day) but I maintain that my version is just as tasty as the original.
That is the chicken pre-annihilation. That meat tenderizer/pounder thing is one of my favorite kitchen tools. Great for the end of a long day.
I used mozzarella cheese instead of fontina, because I had the mozzarella on hand. I will say that this recipe is better with fontina. For sure.
Unlike Giada, I use an olive oil cooking spray in my pan and throw the garlic into the San Marzano sauce. I also skip the wine phase. I, honestly, don't notice too much of a difference either way, but others may disagree.
I didn't take an after picture but I figured this one from the food network would do. The BF and I had a lot more sauce than that and it sort of drowned the chicken. But it sure did taste good! I served this with garlic mashed potatoes (for the BF), asparagus, and a side salad.
My BFF Danielle wore some Badgley Mischka shoes for her GORGEOUS wedding last May, and she informed me that they left her feet numb for two days afterward . . .
I'm REALLY hoping that won't be the case for my feet, when these inevitably end up in my closet.