Ingredients

10-12 oz chicken breast     1 each   Vesuvio Potatoe Wedges    4 each    Saltimbocca Demi Glaze     3 fz

Sauce: 1 Tbsp olive oil, 1 wz prosciutto julienne, 2 fz white wine, 1 wz roasted garlic puree, 3 fz lemon juice, 1/2 tsp chopped parsley

Marinade: 1 cup chopped garlic, 1/2 cup fresh chopped sage, 1 qt olive oil, 2 Tbsp kosher salt, 2 Tbsp coarse black pepper, 2 cups fresh lemon juice, 1 tsp chile flakes

Directions

Marinate chicken for 24 hours in marinade. Sear chicken on both sides. Saute prosciutto to crisp in oil, deglaze, simmer to reduce.

Potatoes are tossed in same marinade as chicken--use different batches. Season with salt and pepper, toss with grated parmesan cheese. Cook potatoes on sheet pan in 400 F oven 10-15 minutes till potatoes are slightly tender.

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• Thursday, November 5th, 2009. Chicken Saltimbooca with Vesuvio Potatoes

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