Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale
Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Position racks in upper and lower thirds of oven and preheat to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.