Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale

Ingredients for Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale

• 8 boneless, skinless chicken breast cutlets (about 900g total)

• 1 1/4 teaspoons freshly ground black pepper, divided

• 12 small fresh sage leaves, divided

• 8 thin slices prosciutto (about 170g )

• 450g baby new potatoes, sliced in half lengthwise, quartered if large

• 1 garlic clove, finely chopped

• 3 tablespoons olive oil, divided

• 3/4 teaspoons kosher salt, divided

• 3 oil-packed anchovy fillets, drained, finely chopped

• 1 tablespoon red wine vinegar

• 2 teaspoons honey

• 1 bunch curly kale (about 230g ), ribs and stems removed, coarsely chopped

• 2 (18x13") rimmed baking sheets

Position racks in upper and lower thirds of oven and preheat to 218°C. Arrange chicken cutlets in a single layer on rimmed baking sheet and season with 1/2 teaspoons 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.

Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 tablespoon oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper on second rimmed baking sheet.

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 74°C, 12-14 minutes.

Meanwhile, whisk anchovies, vinegar, honey, and remaining 2 tablespoons oil, 1/4 teaspoons salt, and 1/4 teaspoons pepper in a large bowl; add kale and toss to coat.

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.