Chicken Scallopine -
Salt and pepper 5 chicken breast cutlets. Place the narrow end of the cutlet toward you and place a sage leaf on the cutlet crossways. Place a slice of Provolone cheese on top of the cutlet. Roll the cutlet and secure it with a toothpick.
Pour one 28 ounce can of diced tomatoes and 1/4 teaspoon of red pepper flakes in a blender and mix until smooth.
Add tomato mixture to pan and add 2 teaspoons dried oregano, 1 teaspoon dried basil, a pinch of sugar and salt and pepper. Let simmer for 10 minutes, then return the chicken to the pan. Let chicken cook for 10 minutes, turn and let it cook another 7 minutes.
Plate chicken, ladle some sauce over the chicken and top with grated asiago or mozzarella cheese and serve immediately.