Oven Roasted Chicken Tenders Saltimbocca

8 fairly large chicken tenders
Salt & pepper
8 leaves sage
8 slices Prosciutto
2 tbsp olive oil

Preheat oven to 425^F. Season chicken with salt & pepper, top each tender with a sage leaf (or 2 if they're small. Wrap each with a slice of prosciutto and coat them liberally with the olive oil. Arrange on an oiled baking sheet and bake until crispy and firm, 10-15 minutes.

To serve, slice meat on bias and pile on a salad or pasta in a creamy sauce.

Quite tasty, though it took longer to crisp up the prosciutto than 15 minutes and that made the chicken a bit dry. John loved it though.

From Rachael Ray.