RECIPE

Oven-Roasted Chicken Tenders Saltimbocca

Serve with Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts.

Ingredients

  • 8 chicken tenders
  • Salt and freshly ground black pepper
  • 8 leaves sage
  • 8 slices Prosciutto di Parma
  • 2 tablespoons extra virgin olive oil  (EVOO)
  • 4 wedges lemon

Preparation

Pre-heat oven to 425°F.

Season chicken with salt and pepper, top each tender with 2 leaves of sage. Wrap each tender with a slice of ham. Coat the tenders liberally in olive oil, a couple of tablespoons.

Arrange meat on baking sheet on parchment paper and bake until crispy and firm, 10-12 minutes.

To serve, slice meat on bias and pile on Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts.

Alternatively, skewer the tenders and serve with lemon wedges on a plate as first or second course.

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