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Chicken Saltimbocca with Spinach and Potatoes

Kelli Foster
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

Chicken cutlets

6

thin slices Prosciutto

1

bag Baby spinach

1 clove

Garlic

12 oz

Red potatoes, small

1 tsp

Sage, dried

1/4 tsp

Black pepper, freshly ground

1 tsp

Kosher salt

3 tsp

Olive oil

4 oz

Fontina cheese