Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale

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. 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. 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. 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. 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. 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. 6.

   Divide chicken among 4 plates. Serve potatoes and kale alongside.

   2 min