Crispy Prosciutto-Wrapped Chicken with Sage and Garlic Spinach

This dish takes inspiration from classic Roman saltimbocca, combining crispy prosciutto, fragrant sage and a rich, flavorful sauce. We’ve streamlined the preparation so you can enjoy an elegant dinner any night of the week in under 30 minutes.

Juicy chicken breasts are wrapped in prosciutto and sage, then baked until golden. A quick pan sauce with shallot and lemon ties everything together, served alongside garlicky spinach and burst tomatoes.

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Ingredients

2 box Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 box SageView ingredient guideLike ingredientDislike ingredient

4 box ProsciuttoView ingredient guideLike ingredientDislike ingredient

2 box GarlicView ingredient guideLike ingredientDislike ingredient

8 box SpinachView ingredient guideLike ingredientDislike ingredient

1 box Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 box ShallotView ingredient guideLike ingredientDislike ingredient

1 box LemonView ingredient guideLike ingredientDislike ingredient

1 box Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Season both sides of the chicken breasts with salt and pepper. Place 2 sage leaves on each breast, then wrap tightly with 2 slices of prosciutto each. Place seam-side down on a lightly oiled baking sheet. Bake for 20-25 minutes, until juices run clear.
2. Meanwhile, thinly slice the garlic and remaining sage leaves. Halve the grape tomatoes. Halve the lemon. Thinly slice the shallot.
3. When the chicken is halfway done, heat ½ tablespoon olive oil in a large pan over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the halved tomatoes and a squeeze of lemon juice; cook for 1-2 minutes until softened. Remove from heat and set aside.
4. Make the pan sauce: In a small pan, heat 1 tablespoon olive oil over medium heat. Add the shallot and cook, stirring, for 3-4 minutes until softened. Add the sliced sage and cook for 30 seconds. Stir in ½ cup water, a squeeze of lemon juice and the stock concentrate. Simmer for 2-3 minutes until thickened. Season with salt and pepper.
5. While the sauce simmers, return the pan with tomatoes to low heat. Add the spinach and cook for 1-2 minutes until slightly wilted. Season with salt and pepper.
6. Plate the chicken with a side of spinach and tomatoes. Drizzle with the pan sauce and serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

Can I make this dish dairy-free?

This recipe is naturally dairy-free. Just ensure your stock concentrate is dairy-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.