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.
- 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
- Preheat oven to 425°F.
- Heat 1 Tbsp oil in skillet and heat until shimmering.
- Brown both sides of cutlets and remove.
- Arrange chicken cutlets in a single layer on half of rimmed baking sheet and season with 1/2 tsp. pepper.
- Place 2 sage leaves on top of each cutlet.
- Then wrap each in 2 slices 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, salt, and pepper on second half of baking sheet.
- 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.
- 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.
- Remove baking sheet from oven; let chicken rest.
- Spread kale evenly over potatoes and return to oven.
- Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.
- Divide chicken among plates. Serve potatoes and kale alongside.