Chicken Saltimbocca with Roasted Cherry Tomatoes


Serves: 2-4


4 thinly sliced chicken breasts (or *see note below if you have whole chicken breasts)

Salt and ground black pepper

4 cloves garlic, minced

16 fresh sage leaves or about ½ tsp ground sage

8 slices prosciutto

2 Tbsp Flying Olive Garlic Extra Virgin Olive Oil or Flying Olive Single Varietal of Choice (Hojiblanca or another mild to
medium EVOO is particularly delicious!)

1 pint cherry tomatoes cut in half

¼ cup pitted Kalamata olives, chopped


Heat the oven to 400 degrees F.

Wash and pat dry the chicken breasts. Place each breast piece between sheets of plastic wrap. Lightly spray the top of
each chicken piece with cooking spray before adding the top piece of wrap.

Using a rolling pin or meat mallet, gently pound the chicken to an even thickness of about ¼".

Sprinkle with salt and pepper (some Kalamata olives are very salty, so go easy or skip the salt entirely). Place the cutlet on a plate and sprinkle ¼ of the minced garlic on each piece. Top with 2 slices of prosciutto, sprinkle with sage, and roll from the short end into a tight roll.  Repeat with the other 3 cutlets.

In a large oven-safe skillet over medium-high, heat 2 Tbsp of Flying Olive Garlic EVOO. Place each bundle in the pan, seam side down. Brown for 3-5 minutes, turn and brown the other side for another 3-5 minutes. Add the olives and tomatoes to the skillet and place in the oven. Roast until the chicken bundles reach 165 degrees F, about 10-12 minutes. Remove from pan to a plate and cover with aluminum foil.

Serve the roasted tomatoes and olives over the chicken or with pasta.

*Carefully slice each chicken breast in half horizontally to create 2 thin halves.

Adapted by Barb L. from a recipe by J.M. Hirsch, Associated Press