Name: Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4 Servings
Ingredients: 8 boneless, skinless chicken breast cutlets (about 2 pounds total); 1 1/4 teaspoons freshly ground black pepper, divided; 12 small fresh sage leaves, divided; 8 thin slices prosciutto (about 6 ounces); 1 pound baby new potatoes, sliced in half lengthwise, quartered if large; 1 garlic clove, finely chopped; 3 tablespoons olive oil, divided; 3/4 teaspoon kosher salt, divided; 3 oil-packed anchovy fillets, drained, finely chopped; 1 tablespoon red wine vinegar; 2 teaspoons honey; 1 bunch curly kale (about 8 ounces), ribs and stems removed, coarsely chopped; 2 (18x13") rimmed baking sheets

Photo by Chelsea Kyle, Food Styling by Ali Nardi

Fancy enough for company but easy enough for a weeknight, this complete Italian-inspired meal is cooked on two baking sheets, making cleanup a breeze.

Recipe notes

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