Oven Roasted Chicken Tenders Saltimbocca

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the chicken tenders saltimbocca were great. the sage worked perfectly sandwiched between the chicken and Prosciutto. However, wasn't in love with the "broken spaghetti risotto" that went along with this.

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Such a delish and easy recipe, thank you Rachael! Great way to use sage from the garden if you have lots like me.

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Really good, I made it atop roasted brussel sprouts and garlic...very good!!!

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Delish! Will be making again - served the entire menu as shown on the show - the only thing I would change next time (and this is just my preferencis to serve it either with orzo pasta or rice vice the spaghetti used.

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This was pretty as well as tasty. It was REALLY fast and simple. Perfect for a week night meal. I served it with sour cream and chive mashed potatoes and green beans

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This was potentially excellent but I agree with a previous viewer that the sage was "off-putting" and I used only one leaf per tender. It was way to strong a flavor for this meal. Maybe the sage I got was too strong. Who knows but, I recommend using very little sage, if at all. I was thinking a little bit of tarragon instead. Yum!

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This is now one of my favorite ways to make chicken tenders. It is so easy, quick and tasty! The only change I made is I first brush the chicken with some Dijon mustard then add the sage and wrap in prosciutto. I also cook a little longer than the recipe says, perhaps a total of 20 minutes, it depends of course on the size of the tenders. Be sure to make extra for leftovers – they make a great gourmet sandwich on some nice rolls with mayo, mustard and your favorite cheese.

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I really likes this, but I only used one sage leaf for each piece of chicken. It was easy and quick. I broiled the second batch instead of 425 in my toaster oven and it was done in about 11 minutes and the outside was crispy the inside was cooked.

My husband really like it but the kids did not like the sage.

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i didnt even follow the recipe exactly because i really didnt feel like fighting the grocery store crowd just for dried mushrooms or cheese so i just used plain chicken stock with no added water. HOLY GOODDDDDDDDDDDD. and pretty easy.. you just cant walk away from the stove for too long.

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I wish I liked the recipe because it is super easy but I didn't care for the sage. I might try it again with basil as recommended by another reviewer.