The key to Chicken Saltimbocca is to balance the three elements—chicken, prosciutto, and sage. We place thin slices of prosciutto on floured chicken breasts and then cook them proscuitto-side down, which bonds the ham to the chicken and eliminates the need for toothpicks. Instead of using whole sage leaves, which can overpower the dish, we sprinkle a small amount of minced sage between the chicken and ham to add well-distributed herb flavor. For our Broiled Broccoli Rabe, we use the intense heat of the broiler to create deep caramelization without overcooking the vegetable. Because most of broccoli rabe’s bitterness comes from an enzymatic reaction triggered when the florets are cut, we keep the leafy parts whole and cut the stalks into large pieces.
Printable Shopping Lists: Chicken Saltimbocca and Broiled Broccoli Rabe