For a streamlined take on classic chicken saltimbocca, the Italian dish that marries tender chicken with rich prosciutto and woodsy sage, we ditched the annoying toothpicks typically required to hold the ham in place and simply wrapped it around the chicken breasts. Browning the breasts before transferring them to the oven worked to crisp the prosciutto and helped fuse it to the chicken.
- 4 (6- to 8-ounce) boneless, skinless chicken breasts
- 8 thin slices (3 ounces) prosciutto
- 1 tablespoon olive oil
- Fresh sage
- 1 lemon
- 4 tablespoons unsalted butter