Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale

chicken potato bake kid-friendly dinner kale quick and healthy dairy free wheat/gluten-free peanut free tree nut free soy free sheet-pan dinner small plates

Anna Stockwell

4 Servings

Source

Ingredients

8 boneless, skinless chicken breast cutlets (about 2 pounds total)

1 1/4 teaspoons freshly ground black pepper, divided

12 small fresh sage leaves, divided

8 thin slices prosciutto (about 6 ounces)

1 pound baby new potatoes, sliced in half lengthwise, quartered if large

1 garlic clove, finely chopped

3 tablespoons olive oil, divided

3/4 teaspoon kosher salt, divided

3 oil-packed anchovy fillets, drained, finely chopped

1 tablespoon red wine vinegar

2 teaspoons honey

1 bunch curly kale (about 8 ounces), ribs and stems removed, coarsely chopped

2 (18x13") rimmed baking sheets

Method

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.

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.

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.

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.

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.