Pan Sheet Chicken Saltimbocca


Serves 4

8 skinless, boneless chicken cutlets (mine were about 3 oz each and ¼-inch thick) and then halved (for a total of 16 small chicken cutlets)

2 tablespoons olive oil

8 thin slices prosciutto, cut in half

16 sage leaves

1 teaspoon salt

¼ teaspoon ground black pepper

¾ cup dry white wine


Preheat oven to 450°F (220°C) and place a rack in the middle.

Grease a large rimmed baking sheet with olive oil and set aside.

Season chicken cutlets with salt and pepper. Top each cutlet with half prosciutto slice and lay a sage leaf in the center of each cutlet. Weave a toothpick in and out of each cutlet to secure the prosciutto and the sage.

Place cutlets on the prepared baking sheet and roast in the oven for 10 minutes, flipping halfway through.

Remove baking sheet from the oven, pour white wine over the cutlets and roast for additional 10 to 15 minutes or until the chicken is cooked through and the wine has reduced to a flavorful and distinct sauce.

Serve immediately.