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1
Place the chicken cutlets on a clean work surface, narrow end facing you.
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2
Sprinkle with salt and pepper.
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3
Place one sage leaf crosswise on each of the pieces of chicken.
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4
Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese.
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5
Roll up the chicken and seal with one or two toothpicks.
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6
Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes.
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7
Add the chicken.
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8
Brown the chicken on all sides, about 3 minutes per side.
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9
Remove the chicken from the pan and remove and discard the garlic.
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10
Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.
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11
Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth.
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12
Add the tomato mixture to the reduced wine in the pan.
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13
Simmer for 5 minutes to let the flavors marry.
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14
Return the chicken to the pan.
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15
Simmer the chicken in the tomato sauce for 10 minutes.
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16
Turn the chicken over and simmer until cooked through, 5 to 7 minutes.
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17
Remove the chicken from the pan.
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18
Season the tomato sauce with salt and pepper.
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19
Spoon the tomato sauce onto serving plates or a serving platter.
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20
Slice the chicken into 1-inch rounds.
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21
Remove the toothpicks.
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22
Place the chicken over the sauce and serve immediately.
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23
SERVINGS: 4 (MAIN); Calories: 470; Total Fat 20 grams; Saturated Fat: 6 grams; Protein: 9 grams; Total carbohydrates: 9 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 160 milligrams; Sodium: 1,333 milligrams
