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  • 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


Adapted from


Step 1

Position 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.

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