Prosciutto-Wrapped Chicken Saltimbocca

🥘 Ingredients

• black pepper
  1 tsp
• chicken breasts
  2 pieces
• garlic
  3 cloves
• grape tomatoes
  6 oz
• lemon
  1 unit
• olive oil
  2 tbsp
• prosciutto
  4 slices
• sage
  10 leaves
• salt
  1 tsp
• shallot
  1 unit
• spinach
  4 oz
• veggie stock concentrate
  1 cube
• water
  ½ cup

🍳 Cookware

• baking sheet
• large pan
• medium pan

1. 

   1

   chicken breasts sage prosciutto garlic spinach grape tomatoes shallot lemon veggie stock concentrate olive oil salt black pepper water

   chicken breasts: 2 pieces, sage: 10 leaves, prosciutto: 4 slices, garlic: 3 cloves, spinach: 4 oz, grape tomatoes: 6 oz, shallot: 1 unit, lemon: 1 unit, veggie stock concentrate: 1 cube, olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: ½ cup
2. 

   2

   Preheat oven to 400°F. Season both sides of the chicken breasts with salt and pepper. Top each breast with 2 sage leaves and tightly wrap with two slices of prosciutto. Place the prosciutto-wrapped chicken seam side-down on a lightly oiled baking sheet and bake ⏱️ 20-25 minutes , until juices run clear when pierced with a knife.
3. 3

   Meanwhile, thinly slice the garlic and remaining sage leaves. Halve the grape tomatoes. Halve the lemon. Thinly slice the shallot.
4. 

   4

   When the chicken is halfway done, heat ½ tablespoon olive oil in a large pan over medium heat. Add the garlic and cook ⏱️ 30 seconds , until fragrant. Add the halved tomatoes and a squeeze of lemon, then cook another ⏱️ 1-2 minutes , until softened. Set the pan aside off the heat.
5. 

   5

   Make the pan sauce: heat 1 tablespoon olive oil in a medium pan . Add the shallot and cook, tossing, until softened, ⏱️ 3-4 minutes . Add the sliced sage and cook for ⏱️ 30 seconds , until fragrant. Stir in ½ cup water, a squeeze of lemon, and the stock concentrate. Simmer the sauce ⏱️ 2-3 minutes , until thickened. Season with salt and pepper.
6. 6

   While the pan sauce simmers, add the spinach to the pan with the tomatoes and cook over low heat ⏱️ 1-2 minutes , until slightly wilted. Season with salt and pepper.
7. 7

   Plate the chicken with a side of spinach and tomatoes. Drizzle with the pan sauce and enjoy!