Chicken Saltimbocca with Roasted Potatoes

Ingredients

• 180g Raw chicken breast
• 300g Raw russet potatoes without skin
• 41g Ham, sliced, deli meat
• 5g Garlic, raw
• 5g Extra virgin olive oil
• 0g Iodized table salt
• 5g Balsamic Vinegar
• 5g Unsalted butter

Method

1. 1**Prep the potatoes (5 minutes):** Wash and cut the russet potatoes into 1-inch cubes. Toss with 1.5g of olive oil, salt, and black pepper in a bowl. Spread on a baking sheet in a single layer.
2. 2**Start roasting potatoes (40 minutes):** Preheat oven to 425°F (220°C). Place potato tray in the oven on the middle rack. Roast for 35-40 minutes, stirring halfway through at the 20-minute mark, until golden brown and crispy on edges.
3. 3**Prepare the chicken (5 minutes):** Remove any excess moisture from the chicken breast using paper towels. Place the chicken on a cutting board and carefully butterfly it by slicing horizontally through the thickest part, creating two thinner cutlets. Alternatively, pound it gently to 1/4-inch thickness using a meat mallet. This helps ensure even cooking.
4. 4**Assemble saltimbocca (3 minutes):** Lay out one chicken cutlet on a clean surface. Season lightly with salt and black pepper. Place 3 slices of prosciutto on top, slightly overlapping to cover most of the chicken. Place 2-3 fresh sage leaves in the center, then roll the chicken tightly from one end, tucking in the sides as you go. Secure with a toothpick if needed.
5. 5**Heat the pan (2 minutes):** Heat a large skillet over medium-high heat. Add the butter (3g) and allow it to foam and brown slightly—do not burn.
6. 6**Sear the saltimbocca (8-10 minutes):** Once butter is foaming, carefully place the chicken roll seam-side down in the skillet. Sear for 4-5 minutes until the prosciutto is golden and crispy. Carefully flip and sear the other side for another 4-5 minutes. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
7. 7**Deglaze and finish (2 minutes):** Remove the chicken to a plate. Add the garlic (minced) to the same skillet and cook for 30 seconds until fragrant. Add the white wine (60g) and lemon juice (20g), scraping up any browned bits from the pan. Simmer for 1-2 minutes until reduced slightly.
8. 8**Plate and serve:** Arrange the roasted potatoes on a plate. Place the chicken saltimbocca on top or alongside. Pour the pan sauce over the chicken. Drizzle with the balsamic vinegar (5g) and garnish with a few additional fresh sage leaves if desired. Serve immediately while hot.
9. 9**Cooking Tips:**
10. 10- Do NOT skip the butterflying step—thin, even chicken cooks better and creates a better wrapping surface for the prosciutto
11. 11- Keep the heat at medium-high; too low and the prosciutto won't crisp; too high and the chicken burns before cooking through
12. 12- The chicken continues to cook slightly after removing from heat, so aim for 160-162°F internal temp to prevent drying out
13. 13- If potatoes are done before chicken, remove and keep warm in a 200°F oven
14. 14- Wine and lemon reduce quickly; don't oversimmer or you'll lose the delicate flavors