Monthly Archives: October 2015

Sheet Pan Saltimbocca with Roasted Potatoes and Crispy Kale

Saltimbocca

I am going to start a new series of dinners called Sheet Pan Suppers. These will hopefully be complete dinners made mostly on a sheet pan in the oven. Here’s the first one. I intended to use kale, but did not have any. I used arugula instead. The only difference would be cooking times, more for kale and less for arugula.

Ingredients:

  • 4 boneless, skinless chicken breast cutlets
  • fresh ground black pepper and kosher salt
  • 12 small fresh sage leaves, divided
  • 8 thin slices prosciutto
  • 1 pound baby new potatoes, sliced in half lengthwise, quartered if large
  • 1 garlic clove, finely chopped
  • 4 Tbsp olive oil, divided
  • 3 mushrooms, finely chopped
  • 1 Tbsp red wine vinegar
  • 1  Tbsp honey
  • 1 bunch curly kale, ribs and stems removed, coarsely chopped or double handful of arugula

Instructions:

  1. Preheat oven to 425°F.
  2. Heat 1 Tbsp oil in skillet and heat until shimmering.
  3. Brown both sides of cutlets and remove.
  4. Arrange chicken cutlets in a single layer on half of rimmed baking sheet and season with 1/2 tsp. pepper.
  5. Place 2 sage leaves on top of each cutlet.
  6. Then wrap each in 2 slices of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.
  7. Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp oil, salt, and pepper on second half of baking sheet.
  8. Cook chicken and potatoes until prosciutto is crisp and an instant read thermometer inserted into the thickest part of chicken registers 165°F, approximately 15 minutes.
  9. Meanwhile, whisk mushrooms, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale or arugula and toss to coat.
  10. Remove baking sheet from oven; let chicken rest.
  11. Spread kale evenly over potatoes and return to oven.
  12. Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.
  13. Divide chicken among plates. Serve potatoes and kale alongside.
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