Italian Stuffed Chicken Scallopine

Ingredients 4-6 small chicken breasts, pounded thin Salt and pepper 4-6 sage leaves 1/2 cup grated fontina cheese Olive oil 1 garlic clove, halved 1/2 cup white wine 1 (28-ounce) can tomatoes 1/2 teaspoon red pepper flakes 1 teaspoon salt 1/2 teaspoon pepper Beat the chicken with your meat tenderizer's flat side until 1/2" thick. Sprinkle with salt and pepper. Place one sage leaf crosswise on each piece of chicken. Sprinkle each piece of chicken with 2 tablespoons of fontina cheese. Roll up the chicken and seal with two toothpicks. Start the olive oil and garlic in a large, deep skillet over medium-high heat about 2 minutes. Brown the chicken about 3 minutes per side. Remove the chicken and add the wine to simmer for a few minutes while de-glazing the pan. Now, combine the tomatoes, salt and pepper, and red pepper flakes in a blender and blend until smooth. I added spinach here, but you can do it either way. Pour the tomato sauce in the pan. Let bubble for 5 minutes. Return the chicken to the sauce. Simmer for 14-16 minutes turning the chicken over after 5 to 7 minutes. Remove the toothpicks. Drizzle chicken with sauce and enjoy.