Prosciutto-Wrapped Chicken Saltimbocca

Meanwhile, thinly slice the garlic and remaining sage leaves. Halve the grape tomatoes. Halve the lemon. Thinly slice the shallot.

When the chicken is half way done, heat ½ tablespoon olive oil in a large pan over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Add the halved tomatoes and a squeeze of lemon and cook another 1-2 minutes, until softened. Set the pan aside off the heat, we’ll be adding the spinach later!

Make the pan sauce: heat 1 tablespoon olive oil in the small pan. Add the shallot to the pan and cook, tossing, until softened, 3-4 minutes. Add the sliced sage and cook for 30 more seconds, until fragrant. Stir in ½ cup water, a squeeze of lemon, and the stock concentrate. Simmer the sauce for 2-3 minutes, until thickened. Season with salt and pepper.

While the pan sauce simmers, add the spinach to the pan with the tomatoes and cook over low heat for 1-2 minutes, until slightly wilted. Season with salt and pepper.