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Oven-Roasted Chicken Tenders Saltimbocca

Oven-Roasted Chicken Tenders Saltimbocca


  • 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


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.