[Gypsy]

Made Chicken Scallopine stuffed with shredded Fontina cheese and fresh sage leaves.

After rolling and browning the chicken I deglazed the pan with some red wine, after reducing added diced tomatoes and tomato paste with the usual suspects (basil, oregano, garlic, red pepper flakes, parsley, sea salt and freshly cracked pepper) for the sauce.

Saw Giada making it on the FN so gave it a try. Her sauce was only the reduced wine, tomatoes and red pepper flakes. I did it differently, and I think next time I'd also prefer to chop the sage instead of leaving the leaves whole.

Not bad for a first time try.