Allison King

For this scrumptious dish, you'll begin by crisping up chicken cutlets that are enveloped in prosciutto (this technique comes from the Italian "saltimbocca" dish made with veal, wine, and sage rather than chicken, balsamic, and basil). Subsequently, you'll complete them off in a tart vinegar sauce, then top the entire dish with mozzarella and tomatoes for a savory and speedy crowdpleaser.