Western Living - - FOOD -

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.

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