Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale

Epicurious please do the math correctly. This has an average review of 2.1 not 3. Didn’t make this so I’m giving it the avg review of 2. Might try the sides, but am offended that they named the dish saltimbocca.

• Anonymous

• Indianapolis

• 11/5/2019

This has become a regular weeknight meal in our house. I gave it 4 forks only after I made some changes, agree that as written the chicken is bland. I top the chicken with prepared pesto as suggested by another reviewer, and I substitute the anchovies with 2 tsp of worcestershire sauce. Yum!

• mishwee

• Needham, MA

• 9/4/2019

I made this last night, almost exactly as written. I used some very thinly sliced, like prosciutto, country ham and a regular russet potato chopped into small pieces. It was perfect! My husband, who is not a kale fan, ate a large portion and thoroughly enjoyed it. I did too. Easy, if you buy thinly sliced chicken breasts and already chopped kale. Vinaigrette was savory and perfect as well. I will make it again. These are ingredients I keep most times, including chopped kale.

• ctgal

• Venice, Florida

• 9/20/2016

Fail. I made this as written. did not read comments first. Chicken definitely needed more than just a piece of wrapping around it. And the kale was wayyy too salty--maybe from the anchovies?? Won't be making this again.

• rutikazooti

• Santa Monica, CA

• 9/8/2016

I liked this recipe because it was quick and relatively easy. After reading the reviews about the chicken being bland, I added some sliced figs tossed in balsamic vinegar to the pan. The sweetness provided a nice contrast with the salty chicken. Everyone loved the potatoes and kale too.

• lisaoc

• Houston TX

• 9/8/2016

Chicken needs much more aggressive seasoning. You can see that at a glance. A marinade and brine would be in order here. Chicken breasts are basically dry and tasteless. A garlic, mixed herbs, salt, olive oil & white wine marinade would do wonders. Lots of people here have pointed that out. Keep the potatoes & kale - skip the chicken. Serve the side with anything you like.

• worldbeat

• Oakland, CA

• 9/7/2016

since when is a 'side' a 'star'?... what you have is a very plain, unadorned chicken breast, covered by a couple of slices of prosciutto... And then...??... no wine, no butter, a bit of lemon maybe, no sauce. What's the point..?? If I was to do this with veal... potatoes/kale wouldn't be a first choice either.

• sin1357

• 9/7/2016

Can I suggest covering the chicken with pesto prior to wrapping it in prosciutto. Keeps it very moist and gives a great flavour.

• interr

• London, England

• 9/7/2016

I followed the advise of some of the other reviewers. I added olive oil, rosemary, garlic, and both a basil & sage leaf to the chicken. I thought it was pretty good and not dry at all. However, I didn't find the recipe to be particularly amazing so probably won't make again. The side was great though; will probably make that at some point again.

• sheddy

• Paris, France

• 7/3/2016

I'll agree with a number of other reviewers. The chicken was just ok. If I make it again I'll try to jazz it up somehow. As noted by others the potatoe/kale side was amazing. We couldn't get enough. I'm going to try this with cauliflower instead of potatoes. We love potatoes but, well, carbs.

• bcripps

• Northern NJ

• 5/18/2016

I tried this recipe, but since I am a diabetic, I used carrots instead of potatoes. I also used 1 tsp of agave nectar instead of the honey because it has a lower glycemic index. The side was delicious and I'll make it again. If I make the chicken I will try some of the ideas from the reviews, because it was too bland for my families taste.

• mytorpor

• Midlothian, VA

• 5/10/2016

The real star here is the side dish. The chicken with prosciutto didn't do it for me. It was indistinct. We've made the kale-potato side dish for several other meals. It's a star! I'd rate the chicken a 2 and the side a 4.

• stimply

• Baltimore, MD

• 5/2/2016

The recipe was easy and the kale and potatoes were really tasty. I also agree the chicken needed more seasoning or fat or flavor of some sort besides the sage and prosciutto (and I used two slices each). Or if it were pan fried or brined as one cook suggested. I love how fast this dinner can be made. It just needs some extra help and creativity which will be a good excuse to make it again.

• mferazza

• Seattle, WA

• 12/29/2015

I thought this was a great and simple recipe. I always brine my chicken breasts for recipes, so taking into account other reviews I brined my cutlets in salt water seasoned with herb de provence and coriander seeds. I drizzled olive oil on the cutlets before adding the sage and prosciutto. The chicken was very flavorful and not dry at all. The potato/kale side dish was great, I would definitely make both again on separate occasions or together.

• namonte

• Los Angeles, CA

• 9/29/2015

我做了这个晚宴的嘉宾几分钟or changes. It was delicious, fast, beautiful, little clean up and allowed me to visit with my guests. I sprinkled some Olive Oil, Herbs de Provence, 1 crushed clove garlic and pepper on the chicken before placing the sage. I cut a red bell pepper into 1/4 inch strips and sautéed with the potatoes for a little added color and flavor. I reduced the honey by 1 Tbs. I think to make it perfect I would use boneless chicken thighs and pound them to make them thin.

• nancypumphrey

• Newbury Park, CA

• 9/28/2015