Chicken (ground) Scallopine with the Smoked Fontina and Sage

[Mark R]

Here de players are! In de back bowl we got de trinity (celery, pepper green and onion) In this case Italian sweet red onion. To de left we got home grown Compari maters. Low dat we got de ground chix thighs marinated in Mojo and ....stuff. Nex dat we got de garlic, ginger an sage - fresh chopped. Next dat the Tottorosso maters. An on de bottom de grated Smoked Fontina Cheese. From here http://www.smoked-meat.com/forum/showth ... post227071
All it takes!



Now we got de trinity sweatin in some sesame seed oil. Give it bout three maybe four minutes to turn opaque den add de garlic.


Give dat three - maybe 5 minutes add de ground chicken an de sage.


Get de chicken mostly cooked an add de fresh maters.


Simmer dat maybe ten minutes till de maters soften up.


Add de Tottorosso maters an some Italian seasoning.


Simmer dat maybe ten more minutes an sprinkle on de grated Smoked Fontina Cheese. Simmer a couple more minutes an serve!


Sorry no plated pics, I was hoongry by now!

Ok - the original recipe calls for chicken breasts pounded flat and stuffed with Fontina and sage leaves. Mom cannot cut, chew or swallow whole cooked chicken parts. So this is my rendition of good chit that she can eat. Was good too, true dat!