Prosciutto-Wrapped Chicken Saltimbocca
with Garlic-Sage Spinach and Tomatoes
Our play on Roman-style Saltimbocca incorporates all the best parts of this famous dish: crispy prosciutto, herbaceous sage, and a rich, intensely flavorful sauce. We’ve nixed the tedious prep work to give you an elegant weeknight dinner ready in under 30 minutes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Chicken Breasts
¼ ounce
Sage
4 ounce
Prosciutto
2 unit
Garlic
10 ounce
Spinach
4 ounce
Grape Tomatoes
2 ounce
Shallot
1 unit
Chicken Stock Concentrate
Not included in your delivery
4 teaspoon
Olive Oil
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Salt
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Pepper
Nutrition Values
Utensils
Instructions
Cook the Chicken: Preheat the oven to 400 degrees. Season both sides of the chicken with salt and pepper. Top each breast with 2 sage leaves and tightly wrap each breast with 2 slices of prosciutto. Place the chicken on a lightly oiled baking sheet and place in the oven for 20-25 minutes, until juices run clear when pierced with a knife. HINT: The extra prosciutto makes an excellent mid-cooking appetizer!
Cook the Spinach: Thinly slice the garlic and remaining sage leaves. Chop the tomatoes. Heat a drizzle of olive oil in a large pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach to the pan and cook for 2-3 minutes, until wilted, adding a splash of water if necessary. Add the tomatoes and cook another 1-2 minutes, until softened. Season with salt and pepper and set aside.
Make the pan sauce: Heat a drizzle of oil in the same pan you cooked the spinach in. Add the shallot to the pan and cook, tossing, 3-4 minutes, until softened. Add the sliced sage and cook 30 more seconds, until fragrant. Stir in ½ cup water and the chicken stock.
Plate the chicken and drizzle with the pan sauce. Serve with the spinach and tomatoes. Enjoy!
