Roman saltimbocca is traditionally made with veal. For Lidia Bastianich's version, the chefs at her now-shuttered Felidia in New York City used to wrap boned quail in speck (smoked prosciutto) and pan-roast it until succulent. For this easy adaptation, we replace the quail with pounded chicken breasts; cover one side of the chicken with prosciutto and sear in a pan.
When it comes to sides for your saltimbocca chicken, you've got lots of options. Green vegetables are a great choice; think garlicky sautéed spinach, roasted broccoli or brussels sprouts, or a fresh salad. Since the chicken gets plated with a buttery white wine sauce, you might go with a side dish that can soak up that goodness, such as roasted or mashed potatoes, pasta, or polenta. Risotto, though often served as a first course, could also make for a lovely accompaniment.