Photo: Sarah LeTrent.
The time-honored Italian dish, saltimbocca, traditionally calls for veal cutlets, but the classic is easier and more practical for singletons to make with commonplace chicken breasts.
Saltimbocca, roughly translated, means to "jump into your mouth" -- and with thin slices of chicken wrapped in savory prosciutto and autumn sage, the translation seems fitting. Paired with roasted tomatoes on the vine, this 10-minute, one-pot meal yearns for a table under the Tuscan sun. In a concrete jungle, fresh sunflowers will have to suffice.
The beauty of this variation is that everything is cooked in the oven, at one temperature, in one pan. After all, when it's just one person doing the cooking, that same person has to do the cleaning too.
Baked Simple Saltimbocca
1 chicken breast, pounded thin and sliced into 2 cutlets
2 sage leaves
2 slices prosciutto
1 tablespoon olive oil
Salt and pepper to taste
Preheat the oven to 400 degrees. Season chicken lightly with salt (careful here, as the prosciutto will add salt as well) and pepper. Top each cutlet with one sage leaf and wrap with a slice of prosciutto. Place on a baking sheet, drizzle with olive oil and bake until prosciutto starts to crisp, about 10 minutes.
Roasted Tomatoes
4-6 cherry tomatoes on the vine
1 tablespoon olive oil
Salt, pepper and dried basil to taste
Sprinkle tomatoes with coarse salt, freshly ground pepper and dried basil. Place on the same roasting pan as the chicken, drizzle with olive oil and roast for 10 minutes, until the tomatoes have softened.
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