Adapted from recipebridge.com
6 ounce boneless skinless chicken breasts
large fresh sage leaves, chopped
mini new potatoes
tablespoons extra virgin olive oil
salt & pepper
1. Preheat oven to 375 °F and lightly grease a ceramic baking dish. 2. Arrange chicken breasts in dish and place a sprinkle of chopped sage on each. Wrap prosciutto slice around each breast. 3. Slice new potatoes (skin-on) as thinly as possible (1/8-inch thick) by hand or using a mandolin slicer. Toss potatoes with olive oil and a sprinkle of salt and pepper. 4. Arrange slices on each chicken breast neatly, overlapping them (almost like a fish scale pattern). 5. Bake chicken uncovered for 35 to 45 minutes, until potatoes are tender when pierced with a knife, and chicken is cooked through (reads an internal temperature of 175 °F). Serve immediately. I like to add mustard and/or chicken broth to the dish as otherwise it is too dry. Can do a sauce of 1/2 cup mustard; 1/4 cup maple syrup and 1 tbsp. red wine vinegar and pour over chicken.