Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale
A delicious Italian-inspired dish featuring prosciutto-wrapped chicken cutlets with fresh sage, served alongside crispy roasted potatoes and kale. This sheet pan meal combines the classic flavors of saltimbocca with nutritious vegetables for a complete dinner.
Ingredients
- •8 piece boneless, skinless chicken breast cutlets (about 2 pounds total)
- •1¼ teaspoons freshly ground black pepper
- •12 leaves small fresh sage leaves
- •8 slices thin slices prosciutto
- •1 pound baby new potatoes
- •1 clove garlic
- •3 tablespoons olive oil
- •¾ teaspoon kosher salt
- •3 fillets oil-packed anchovy fillets
- •1 tablespoon red wine vinegar
- •2 teaspoons honey
- •1 bunch curly kale
- •2 pieces rimmed baking sheets
Cooking Instructions
- 1.
Position racks in upper and lower thirds of oven and preheat to 425°F. Arrange chicken cutlets in a single layer on rimmed baking sheet and season with 1/2 tsp. pepper. Place 1 sage leaf on top of each cutlet, then wrap each in 1 slice of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.
10 min
- 2.
Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on second rimmed baking sheet.
5 min
- 3.
Cook chicken in upper third of oven and potatoes in lower third until prosciutto is crisp and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, 12-14 minutes.
14 min
- 4.
Meanwhile, whisk anchovies, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale and toss to coat.
5 min
- 5.
Remove both baking sheets from oven; let chicken rest. Spread kale evenly over potatoes and return to upper third of oven. Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.
5 min
- 6.
Divide chicken among 4 plates. Serve potatoes and kale alongside.
2 min