This simple, one-skillet dinner needs neither much time nor skill to deliver rich flavors. It starts with that most ubiquitous of American meats - the boneless, skinless chicken breast, filling in for veal in traditional saltimbocca.

Chicken Saltimbocca With Roasted Cherry Tomatoes

Makes 4 servings

2 boneless, skinless chicken breasts

Salt and ground black pepper

4 cloves garlic, minced

16 fresh sage leaves

8 slices prosciutto

2 tablespoons olive oil

1 pint cherry tomatoes, halved

1/4 cup pitted Kalamata olives, chopped

1. Heat the oven to 400 F. Carefully slice each chicken breast in half horizontally to create 2 thin halves, then use paper towels to pat them dry.

2. One at a time, place chicken cutlets between sheets of plastic wrap (spritz with cooking spray before adding the top piece of wrap), then use a meat mallet to gently pound to an even thickness, about 1/4 inch. Season on both sides with salt and pepper, then scatter some minced garlic over one side of chicken.

3. Arrange 4 sage leaves over each cutlet, then top with 2 slices of prosciutto. With the prosciutto and sage on the inside, roll each piece of chicken into a tight bundle.

4. In a large oven-safe skillet over medium-high, heat the oil. Use tongs to place each bundle, seam side down, in the skillet. Brown for 3 to 5 minutes, then turn and brown for another 3 to 5 minutes. Add the tomatoes and olives to the skillet, then place in the oven and roast until the bundles reach 165 F at the center, about 10 to 12 minutes.

5. Serve the chicken with the roasted tomatoes and olives.

Per serving: 300 calories; 130 calories from fat (43 percent of total calories); 14 g fat (2.5 g saturated; 0 g trans fats); 90 mg cholesterol; 6 g carbohydrate; 1 g fiber; 2 g sugar; 35 g protein; 1130 mg sodium.