SALTIMBOCCA CHICKEN WITH BABY HASSELBACK POTATOES

An Italian dish of chicken or veal wrapped in prosciutto with sage, saltimbocca is a great candidate for the sheet pan. Most any veggie works well as a side, but tiny hasselback potatoes are especially tasty. 4 skinless, boneless chicken breasts 4 to 8 slices prosciutto 1 lb baby potatoes Olive or canola oil, for cooking 10 sage leaves Salt and pepper, to taste Preheat oven to 425˚ F. Slice potatoes crosswise hasselbackstyle by making a cut every ¼ inch without slicing all the way through. ( To make this easier, set each potato between two chopsticks; this will keep it steady and prevent your knife from slicing through to the bottom.) Spread potatoes out on a heavy, parchment-lined baking sheet, drizzle with oil and toss them around to coat. Finely chop two sage leaves and sprinkle over the potatoes along with a generous shower of salt and pepper. Slide into oven for 10 to 15 minutes while you prep the chicken. Pound each piece of chicken between two pieces of parchment until it reaches an even thickness, then sprinkle with salt and pepper. Place a couple of sage leaves on top of each breast, and wrap in a slice or two of prosciutto. Remove pan from oven and push potatoes aside, tossing them around a bit on the pan as you do. Add chicken pieces to pan, drizzle with oil and return to oven for 12 to 15 minutes, or until cooked through. ( The internal temperature should read 165˚ F.) Serves 4.