Chicken Rolls with Cheese and Pasta

By disler

Chicken scallopine with cheese

Ingredients

• 3 lbs, flattened, boneless chicken breasts
• salt and ground black pepper
• sage or thyme (optional)
• grated fontina cheese
• grated monterey jack cheese (optional)
• oil
• 1/2 clove garlic - diced
• 1/2 cup white cooking wine
• 1 28oz can tomato sauce
• 1/4 can of water (use tomato sauce can)
• 1/2 tsp red pepper flakes
• 1 1/2 boxes of thin spaghetti
• toothpicks

Preparation

Step 1

Place the chicken cutlets on a clean work surface.

Sprinkle with salt and pepper and other spice (if desired).

Place a small amount of cheese on one edge of chicken and roll. Seal with one or two toothpicks.

Warm oil and garlic in heavy skillet until garlic is fragrant - about 2 minutes.

Add chicken and brown on all sides. Remove chicken from pan.

Add wine and simmer for 2 minutes while scraping up brown bits from bottom of pan with wooden spoon.

Add tomato sauce, water, and red pepper flakes in pan. Simmer for 5 minutes to let flavors marry.

Return chicken to pan. Simmer chicken in sauce for atleast 1/2 hour.

Cook pasta until ready. Place pasta in a serving bowl.

Remove chicken from pan and slice at angle (about 1-inch round). Remove toothpicks and place on serving platter.

Mix some tomato sauce into pasta and ladle some tomato sauce into gravy boat. Serve.