Over the weekend I saw Giada make this recipe for Chicken Scallopine with Sage and Fontina. The dish looked tasty, but I didn't feel like spending the money to buy fresh sage and a specialty cheese, so I modified the recipe, substituting spinach and mozzarella for the sage and fontina. The result:
... was moderately successful. I had a tough time with the chicken - once I pounded it thin it was falling apart, which made it hard to roll into nice, neat packages. And since I was using breast meat it was dried out by the time the dish was finished. But the sauce, oh the sauce. It was spectacular. SP said if we use this sauce recipe for pasta from now on he'd be a happy camper. The only change I made from the original sauce recipe was to add some minced garlic to the tomatoes when I processed them. The flavor of the white wine mixed with the tomatoes, garlic and red pepper was phenomenal.