Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale

INGREDIENTS

Chicken breast cutlets, boneless skinless

thin slices Prosciutto

Anchovy, oil-packed fillets

8 oz

1 bunch curly kale

1 lb

Baby new potatoes

Garlic clove

Sage, small fresh leaves

2 tsp

Honey

1 1/4 tsp

Black pepper, freshly ground

3/4 tsp

Kosher salt

3 tbsp

Olive oil

1 tbsp

Red wine vinegar

2 (18x13") rimmed baking sheets