Chicken Paillard Saltimbocca

 This was delicious and really easy to make! Unfortunately I can't remember where I saw this I think on the TODAY show.

½ cup extra-virgin olive oil, divided 

1 5-ounce package thinly sliced prosciutto (about 12 slices) 

1 bunch sage leaves (about 20 large leaves)

Kosher salt 

Freshly ground black pepper 

4 skinless, boneless chicken breasts (about 1 lb.) 

1 5-oz clamshell arugula 

2 tablespoons fresh lemon juice 

1/4 c EVOO

Aged balsamic glaze (preferably Villa Manodori Balsamic Vinegar, Massimo Bottura), for drizzling (optional)

1. Heat 1 teaspoon olive oil in a large skillet over medium-low heat. Add prosciutto in a single layer in the pan and cook until crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining prosciutto until all pieces are crisp. 

2. In the same skillet, add 1 tablespoon olive oil and heat over medium-high heat until shimmering. Add sage leaves and cook for 1 to 2 minutes, flipping occasionally, or until fragrant and crisp. Transfer to a separate paper towel-lined plate to drain and sprinkle with kosher salt. Finely chop the crispy sage and prosciutto and set aside. 

3. Pat chicken breasts dry with paper towels. Working with 1 piece at a time, place chicken between 2 sheets of plastic wrap. Using a meat mallet, rolling pin or heavy skillet, pound to ¼" thick. Season all over with kosher salt and freshly ground black pepper. 

4. Pour 3 tablespoons olive oil into the same large skillet and heat over medium-high. Working in batches, cook chicken until golden brown and crisp, 3 to 4 minutes per side. Transfer to a plate or wire rack to rest and lightly tent with aluminum foil to keep warm. 

5. In a large bowl, whisk together lemon juice, ¼ cup olive oil, salt and pepper until emulsified. Add arugula and half of sage-prosciutto mixture to the bowl and toss to combine. Adjust seasoning to taste. To serve, add one cutlet to a plate, top with arugula, garnish with reserved crispy prosciutto and sage and, if using, drizzle with aged balsamic.