Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata.
Extra Crispy Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata…that I love so much! Prosciutto-wrapped chicken breasts, breaded in Panko bread crumbs, then pan-fried in olive oil until lightly golden and crisp. Serve each piece of chicken with marinated cherry tomatoes and creamy burrata cheese. It’s simple, quick, and every last bite is full of delicious summer flavors. This is sure to become your go-to summertime dinner from now until September.
Monday is made better with this recipe, it’s true.
I made this a couple of weeks ago and I’ve been waiting until June to share it with you guys. This is such a summer recipe. It’s hands down, one of my favorite dinners right now. Shockingly, I have never really made anything like this chicken before. This is my first pan-fried chicken (it’s not deep-fried, so still healthy..ish). And not so shockingly, I love it, as you probably have noticed. I’ve really been craving summertime flavors. And while I know it’s very, very early into the season, the fresh tomatoes and berries are already out of this world good.
Now that June is here, I’m no longer holding back on the summer recipes. Before I know it, August will be here and we’ll all be prepping for fall produce to arrive. My game plan for the next few months? Embrace all of summer, and every last ounce of produce it has to offer until September arrives. Who’s with me?
Assuming you’re all on board, let’s talk about this chicken. This is not your typical boring chicken dish. Nope, this dish has crispy, salty, basily, chicken, and is so freaking good. And? This is coming from a person that, in general, finds chicken to be on the boring side…which is why all my chicken recipes tend to have a good amount of added flavor.
But adding flavor doesn’t have to mean difficult, this chicken is actually quite simple. If you’ve never heard of chicken saltimbocca, it’s an Italian chicken dish. Traditionally made with fresh sage and prosciutto. Saltimbocca actually translates to “jumps in your mouth”. Which honestly doesn’t make any sense to me, but I guess it is supposed to mean that it’s extremely flavorful. Enter my very confused face…
Anyway, I’ve given this classic Italian dish a very summery twist. I swapped out the sage for basil, and added marinated cherry tomatoes and creamy burrata cheese.
The combo is mouthwatering, and well, extremely flavorful. It maybe even “jumps in your mouth”.
The dish consists of 6 ingredients…boneless chicken breasts, fresh basil, salty prosciutto, eggs, and Panko bread crumbs. First, you’ll start by slicing your chicken breasts in half to create cutlets. You want thin pieces of chicken so that they cook up evenly in the skillet. If your grocery store carries chicken cutlets, you can just buy those and skip slicing the breasts in half.
To start, you’ll press a couple of fresh basil leaves onto each piece of chicken and then wrap the basil up in prosciutto. The prosciutto-wrapped chicken then goes for a dip through a few beaten eggs and is then coated in Panko crumbs. Basically, we’re making fancy chicken parmesan, but minus the parmesan…though if you wanted to add some freshly grated parmesan cheese to the panko bread crumbs, I’d tell you that was a very good idea.
Once you have the chicken breaded, toss together the marinated cherry tomatoes. I make mine with sweet cherry tomatoes, a touch of balsamic, fresh basil, thyme, and a pinch of salt. So simple and so perfect. It’s best to have this all prepared before you start cooking the chicken.
OK, now time to cook the chicken. Instead of frying in vegetable oil, I like to use a few tablespoons of extra virgin olive oil. I prefer the flavor and it’s much healthier.
Pan-fry the chicken for a couple of minutes on each side, until the prosciutto begins to crisp and the Panko crumbs become light golden in color. Honestly? This alone is beyond good. Salty, crispy prosciutto with basil is one of the most delicious combinations. It’s salty, savory, and makes for the perfect bite every single time.
BUT, the marinated tomatoes and burrata obviously add SO much, so don’t skip! As soon as the chicken is done cooking, finish it off with flaky sea salt. Then break the burrata cheese over top and spoon on the tomatoes.
DONE. Is your mouth watering yet? Because me personally? I’m ready to make this again for dinner. It’s just so good, so pretty, and so summery!
I hope you all love this dish as much as I do. It’s going to make the perfect no-bake summer dinner, that’s ready in less than 45 minutes, and is a dish that everyone will love. And I kind of think that’s all you need to know. Let’s make this tonight and celebrate the start of June and Caprese salad season. Enjoy!
If you make this Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata
Prosciutto-wrapped chicken breasts, breaded in panko bread crumbs, then pan-fried in olive oil until lightly golden and crisp. Serve each piece of chicken with marinated cherry tomatoes and creamy burrata cheese.
- 2 boneless, skinless chicken breasts, sliced in half horizontally (or 4 chicken cutlets)
- 2 cloves garlic, grated
- kosher salt and black pepper
- 1 cup fresh basil
- 8 thin slices prosciutto
- 3 large eggs, beaten
- 2 cups Panko bread crumbs
- 2 cups cherry tomatoes, halved
- 1/4 cup extra virgin olive oil, plus more for cooking
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh thyme leaves
- zest of 1 lemon
- 3 balls burrata cheese, torn
1. Place the eggs and Panko in separate shallow bowls.
2. Rub the chicken with garlic and season with salt and pepper. Working with 1 cutlet at a time, press 2 basil leaves on top of each cutlet. Wrap 2 pieces of prosciutto around each cutlet to secure the basil. Dredge both sides of the chicken through the egg and then through the Panko, pressing gently to adhere. Place the chicken on a plate.
3. To make the marinated tomatoes. In a bowl, toss together the tomatoes, 3 tablespoons olive oil, the balsamic vinegar, 1/2 cup fresh basil, the thyme, lemon zest, and a pinch of salt.
4. Heat a few tablespoons of oil in a large skillet over medium-high. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Carefully flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a plate and season with salt.
5. Serve the chicken warm topped with torn burrata and marinated tomatoes. ENJOY!
Chicken adapted from Bon Appètit.
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