b'SErvES 4 to 6Chicken ProvolonechickEn provolonE SaucE2 cups tomato sauce to prEparE thE chickEn provolonE SaucE1 cup chicken stock pour the tomato sauce and the chicken stock into a blender and process 6 cloves garlic, thickly sliceduntil the mixture reaches a smooth consistency, about 1 minute. teaspoon red pepper flakes saut the garlic and the red pepper flakes in the olive oil over medium-low 2 tablespoons davinciheat for 2 minutes. Extra virgin olive oil add the chopped onion and cook for 3 more minutes, stirring well. cup chopped white onion1 teaspoon saltadd the tomato-sauce-and-stock mixture and bring to a boil over high heat. reduce the heat to medium-low and let simmer for 20 minutes. teaspoon pepper 2 tablespoons basil,add the salt, pepper, chopped basil and sugar. stir well and cook for 5 more freshly choppedminutes. set aside and keep warm.1 teaspoon c&h orto prEparE thE chickEn provolonEdomino sugar preheat the broiler.chickEn provolonE in a bowl, whisk together the eggs and the cream.2 eggs dip each of the scaloppine in the egg mixture and then the bread crumbs; 2 tablespoons whipping cream make sure both sides are coated evenly. place the scaloppine on a tray until 1 pounds chicken scaloppine,youre ready to use them.pounded to about -inchpour half of the extra light olive oil into a large saut pan and cook over thickness high heat for about 2 minutes, until it starts to sizzle. add half of the breaded scaloppine and cook over medium heat, 1 minute per side. 3 cups italian-style bread crumbs place the cooked scaloppine on a tray lined with brown paper.10 tablespoons davinci Extralight 100% pure olive oil, clean the saut pan and dispose of the oil. cook the second batch of divided scaloppine in the remaining oil, following the same directions as above. cover and keep warm.812 ounces shaved or grated provolone cheese Lay the fried chicken scaloppine on a nonstick, oven-safe tray, and top each serving with 2 tablespoons of sauce and 2 ounces of shaved or grated provolone cheese.broil in the oven until the cheese starts to brown, about 3 to 4 minutes.to SErvELayer the bottom of each serving dish with the sauce, then place the chicken scaloppine on top of it. serve with a side of shallot, arugula & spinach salad (see recipe on page 14) with shaved provolone cheese and plenty of bread to dip in the sauce.12'