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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.

overhead photo of Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata on platter

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?

Basil Chicken Saltimbocca before adding the bread crumbs

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…

Marinated Tomatoes in bowl

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”.

close up side angle photo of Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata

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.

overhead close up photo of Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata on platter

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!

side angle photo of Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata with chicken piece cut in half

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

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Calories Per Serving: 165 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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.

horizontal photo of Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata

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  1. 5 stars
    I really haven’t met a HBH recipe I didn’t like, and this is one of the best! My family thoroughly enjoyed this extremely flavorful meal! I make a HBH recipe nearly every night. Thank you, Tieghan, for helping me feed my family delicious meals!

  2. 5 stars
    I made this tonight. Sat outside and enjoyed a beautiful evening with one of my new all time favorite dinners! This was beyond delicious and if I could give it more stars I would. Perfection!! I love using all of my farmer’s market goodies…I love summer recipes. Thanks for another great one!

    1. Hey Kate,
      Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan

  3. Hello! I made this last night after my sister recommended it and it was SO GOOD! My sister, my friends and I love all of your recipes and send the ones we try to each other! Have never tried one we don’t like but this may be my new fav! Thank you for sharing!! I love following you on Instagram and watching you make your recipes!

    1. Hey Caitlin,
      Awesome! It is so great to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan

    2. I can’t wait to make this! Am I missing where the prosciutto comes into play that’s listed in the ingredients?

      1. Hey Allison,
        The prosciutto is used in step 2. I hope you give this recipe a try, please let me know how it turns out! xTieghan

  4. Looks delicious, but the calorie count is definitely incorrect on this, as a 4 oz piece of chicken is ~180 calories. I’m still planning on making this tonight for dinner, but my food tracker estimates the calories for this dish to be closer to 500-600 per serving.

    1. I hope you love the recipe Maegan! This is what our calorie counter estimated, just a reminder it is just an estimate:) xTieghan

  5. One of my families favorite out of all your recipes! The chicken is so yummy and we love to put it over pasta for the kids and arugula for us!

  6. What would I be able to substitute for the prosciutto ? ( I don’t eat pork and generally try to avoid processed meats )

  7. Omg, I made this tonight with tomatoes and all. Was delish, didn’t take photos dang it cause we were starving but oh so good!!

  8. 5 stars
    I made this tonight and it was incredible! My husband and I agreed this was a restaurant quality dish. The creamy burrata was a great compliment to the saltiness of the chicken. The Balsamic for the tomatoes was elevated by the addition of the lemon zest and thyme. Thank you for another fantastic recipe!

  9. 5 stars
    Made this exactly as written with only one addition (used Balsamic Cream in addition to marinade
    Ingredients to impart more sweetness to the tomatoes). It was soooo good! Everyone loved it and wants it regularly now. Thank you so much for sharing your fantastic recipes, I’ve yet to make one that wasn’t 💯!

  10. 5 stars
    Best meal I have had in a long time! I will definitely be making this again, it is now a house favorite!

  11. 5 stars
    Bravo, another delicious dish! Used boneless skinless thighs (because I had them) and roasted the tomatoes with fennel bulbs in the marinade because our tomatoes aren’t quite ready for prime time yet and the fennel needed to be used. Super grateful for the chicken frying tips in the comments because I’m an inexperienced fryer and the end result was 100%! Super yummy and another recipe that will be added to our family rotation. Thank you, Tieghan!

    1. Thank you so much for trying this recipe, Laura!! I am really glad it turned out so well for you! xTieghan

  12. 5 stars
    We just made this for dinner and are SO glad we did!!! Super easy, fresh, and delicious! Would love any suggestions for a baked option of this to nix the fried.

  13. Absolutely delicious! I really appreciate the step by step instructions as I am only as good as the recipe I follow. Cooked the chicken in flavored basting oil and, as suggested by another review, finished it in the oven because it wasn’t quite cooked. So easy. This was our first time eating burrata. How did we not know this existed?! My husband and I forced ourselves to leave enough for a second meal. It took effort, we wanted to eat it all! Thanks for another fabulous meal!

    1. Haha I am so glad you tried burrata!! It is definitely going to be your new favorite haha. Thank you Dawn! xTieghan

  14. 5 stars
    Amazing!! Made this tonight for my family. My dad said his favorite meal since the start of quarantine (it’s been almost 3 months!) Thank you!

  15. 5 stars
    This was delicious! My husband said “You could make this for company!” (Maybe someday…)
    2 eggs were plenty, and I poured olive oil into my cast iron skillet up to almost 1/4-inch. I fried the chicken about 4 minutes per side but then stuck them in a 375° oven, just to be safe, for about 10 minutes.

  16. 4 stars
    Just made this for dinner, planned to use pesto instead of fresh basil but ended up subbing fresh oregano from the garden. Delish. Only issue was chicken didnt quite cook in the pan so I put it back in the oven at 350 for 10 minutes. Summery and fresh.

  17. 5 stars
    So simple and…healthy (somewhat?) the tomatoes were so yummy and the basil with proseciutto gave the chicken a sweet and salty bite. Made a couple minor changes /additions… Added some fresh mint instead of thyme to the tomatoes as I did not have on hand, a seasoned flour dredging step to the chicken and used a truffle burrata. Will absolutely be making over and over again. Thank you!

  18. Could you substitute veal for the chicken? I’ve seen similar recipes for veal but using sage, would veal pair well with basil?

    1. Hi Tina,
      I think veal would be great here! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. 5 stars
    What a fantastic dish! I brined the chicken breast for 24 hours in salt water (which I always do with chicken breasts) and then followed directions. Came out perfect! I used lemon instead of Balsamic which gave it an intense kick!

  20. 5 stars
    This recipe is a serious winner! Relatively easy, chicken was so crisp and flavorful, it’s not quite tomato season yet but I like to pretend and they tasted delicious! Will definitely make again.

  21. Hi Tieghan – I’m making this recipe tonight – do you think italian bread crumbs will work as opposed to panko? grocery store was out of panko ! i have a little panko left so maybe blend the two? Thanks!

  22. 5 stars
    I’ve made it twice now and my family love it! I did pre-heat the oven at 350 and place the chicken straight in after browning to cook through for 20 minutes. It’s delicious!!

  23. 5 stars
    I’ve made this twice now! It’s becoming an easy go to for me. You would think it’s hard looking at the final product but it’s actually really easy! Just have to get your ingredients together. I made sure to cut my chicken thin enough so it all cooks nicely without burning the breadcrumbs.

  24. 5 stars
    Made this with your brown buttered pasta and it was AMAZING. My teens also thought it was good, they cleaned their plates! My chicken browned quickly on medium heat so I finished them in the oven. This was my first recipe using burratta and I can’t wait to try some of your other recipes. Thank you for keeping dinner interesting.

  25. Oh my gosh!!! I have been traveling and battling a summer cold and feel like i haven’t cooked in a month! I finally was feeling up to it and made this! I served it with a little bit of orzo pasta and a simple arugula salad and cannot stop stuffing my face!!! Thank you so much!

  26. Made this dish tonight and served it on an arugula salad with truffle dressing. Absolutely fabulous! Thanks so much! Most of my favorite saved recipes come from Half baked harvest!

  27. 5 stars
    Delicious!! My boyfriend and I made this last night and we both agree it was the best dish we’ve ever prepared.
    Thank you for this fantastic recipe.

  28. 5 stars
    Made this last night, and it was so delicious. I didn’t feel like grating garlic, so I just added 1/2 tsp of garlic powder to the bread crumbs, and that worked well. Served on a bed of quinoa, as our food budget doesn’t have room for $25 of burrata right now, though I wish it did!

  29. 5 stars
    Out of this world! My friend Karen made this for us at the beach. It’s going into regular rotation! It was so easy, fresh, and holy flavor! Thank you! Karen says all your recipes rock! Will try more!

  30. 5 stars
    This recipe is a keeper for sure! I made it the other night and it was AMAZING. The tomatoes with the balsamic were surprisingly good, the lemon zest really elevated the flavor and brightened it up. I will definitely be making this again. I didn’t have burrata on hand so I just used some fresh mozz and chunked it up and threw it in with the tomatoes. Once the ingredients were prepped it came together quickly. Totally reccomend! Thanks for this delicious recipe!!!

  31. 5 stars
    This was delicious!!! We made it last night and I read through the comments before cooking. I did more than a “few tablespoons” of oil in the pan, but more like the inch you suggested in comments and cooked over medium heat and they turned out perfect! It was the first time using Burrata cheese and I am sold! Love it! This was an excellent meal that the whole family loved as well as friends! Thank you for always making such awesome recipes! Can’t wait for the new cookbook. I already gave your old cookbook for Christmas presents last year and now have a new present for this year. Thank you!

    1. So glad this turned out amazing for you Sunday! And that is so awesome! I hope everyone loves this book as much as the last! xTieghan

  32. 5 stars
    This was so, so, SO good, and easier than I expected! I made this for just two people so had two pieces of chicken leftover, and though they weren’t crispy the next day they still made an awesome lunch.

  33. 5 stars
    Perfect summer recipe! It was so amazing. I used thighs instead of breasts and made my own GF crumb mixture. Thanks for sharing!

  34. 5 stars
    This was super flavorful and relatively easy to prepare. My sweetheart said he was impressed by the flavors of the chicken. Thanks for another great recipe.

  35. 5 stars
    Made this last night, so good!
    Couldn’t find burrata subbed dill havarti,
    added the marinated tomatoes to chicken at last minute & pop it all under broiler, delicious

  36. 5 stars
    I followed the recipe and loved the overall flavors and texture on the chicken – so good. Pretty easy overall. I did have trouble with it charring a bit so would definitely try the inch of oil and turning throughout. Will for sure try it again!

  37. 5 stars
    Made this tonight for dinner and it is amazing! Wrapping the chicken with prosciutto is such a great idea. My boyfriend and I both loved this! Thanks!

  38. Made this tonight and it was sooo good! Whole family loved it, and my husband (a tomato hater) could not stop eating them!

  39. 5 stars
    Just made this tonight. OMG – fantastic!! I love the marinated tomatoes you’re using in recent recipes!gives everything a burst of freshness!!

    1. Hi there! I recommend a simple pasta (like cacio, fehttuchini, or orzo), steamed rice, or roasted potatoes. I love a simple herb salad on the side too! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  40. 5 stars
    Made this last night on an outdoor griddle and it came out AMAZING. Added extra basil to the chicken because why not? Tomatoes were delicious! Served over arugula with a balsamic glaze drizzle! Almost left out the burrata because $$, but so glad I didn’t! Nice work on this recipe!

    1. I am really glad you decided to get it and the dish turned out amazing for you! Thank you so much Kayti! xTieghan

  41. 5 stars
    Made this for my boyfriend last night and he loved it! We DID have a couple tweaks though. He’s not a fan of balsamic–so instead I used red wine vinegar. And he requested using almond flour instead of panko bread crumbs. but the over all flavors were fantastic. super easy! And he definitely asked if i could make it again.

    1. Wow that is too great! So glad you both loved this recipe, Melissa! Thank you + I hope you love others on my blog as well! xTieghan

    1. HI Michele! I love serving this with with a side of orzo, steamed brown rice, quinoa, or your favorite pasta dish! You can also do a side salad for more vegetable too! A couple recipes linkes below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  42. 5 stars
    I made this last night and it was absolutely delicious. I followed the recipe exact and also the comments that recommended turning the chicken multiple times in about an inch of oil. The chicken was perfectly cooked and wonderfully crispy. There were so many yummy flavors going on there and my family was pleasantly surprised when they cut into what they thought were simple chicken cutlets and found prosciutto and basil! Will definitely be making this again! Thanks!

  43. 5 stars
    This is a delicious dish worthy of being on the menu at the finest of Italian restaurants! The prosciutto and basil was a welcome addition to the chicken and the tomato marinade burst with summer flavors. Everyone in my family raved about it and asked that I put it on regular rotation. I’d never tried burrata before this recipe. Its very delicious and creamy, but I think you could get by with regular mozzerala di bufula or even no cheese at all if you’re short on ingredients. I would agree with the other comment about finishing this in the oven depending on the thickness of the cutlets. My pan-fried chicken was already golden brown and flipping back and forth as suggested would have led to burnt bread crumbs. Unless your cutlets are 1/2″ thick or less, I’d say finish in the oven at 350 for 5-10 minutes.

    1. Ah you are too kind! I am so glad you loved this recipe, Aaron! Thank you so much for trying it! xTieghan

  44. Tieghan, would the flavors be altered too much if I used egg whites instead of whole eggs for the egg wash? Thx in advance!

    1. HI there! Eggs whites will be totally fine. No flavor change! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  45. I made this yesterday and it was delicious. I served it on a bed of arugula and added capers to the tomatoes just because I like them. Will make this again for sure.

  46. 5 stars
    Just made this yesterday, delicious! So simple, but so much flavor. As usual, I didn’t have all the listed ingredients, so being able to use what I have on hand makes this recipe even better. I did not have enough basil so I used pesto instead. The pesto, balsamic vinegar and lemon zest marinating with the tomatoes was amazing. I could eat the tomatoes by themselves with the burrata, oh wait, I did.
    I don’t usually care for chicken breast, too dry, but these were so moist I could cut them with a fork. I am already planning on a little dinner party, thank you Tieghan!

    1. I am so glad you were able to modify and use what you already had! Thank you so much for trying this Cindy! xTieghan

  47. 5 stars
    Absolutely delicious! I served with a caprese salad instead of the marinated tomatoes. Definitely a quick special occasion meal!

  48. 5 stars
    I made this a couple days ago -absolutely delicious! I was surprised how much I loved the marinated tomatoes – the lemon made it different than the usual. Thanks!

  49. 5 stars
    So, so delicious! Relatively quick and easy to put together. I sprayed the chicken with oil and cooked them in the Pre-heated air fryer at 360 degrees until they were done (10-15 mins). This was definitely a keeper!

    1. Hi Nicole! I am sure this would be perfect for the air fryer! I am not familiar with cooking times, but I would follow times for a similar chicken dish (like chicken parmesan). That will be so great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  50. 5 stars
    I finally made one of your recipes and wha t a great one to choose. For starters, it’s easy because I had a fever and It still tasted great even though I breaded it before adding the basil and prosciutto. I also used sofa crackers instead of Panko bc I was making due. I used a garlic infused olive oil to cook it and skipped the rub. The flavours were so gorgeous. Served w some green beans and baby potatoes. Thank you!

  51. 3 stars
    This looked delicious—all the flavors I love, but I was disappointed. Sliced the breasts in half, followed directions precisely and ended up with beautifully browned, crisp chicken breasts that were raw in the middle. If I cooked longer, they would have burnt. Don’t see how this could work unless chicken is paper thin. The tomatoes and burrata were delicious. A lot of time and trouble for a disappointing meal.

    1. Hey Melissa, I am so sorry you had some trouble with this recipe. I would recommend cooking on medium heat with about an inch of oil and then flipping the chicken back and forth a few times (maybe 3-4 times total) to help evenly cook the chicken throughout. I do this sometimes and it works well! Please let me know if you have any other questions. I hope you can end up loving this recipe and I hope that helps! Thank you! xTieghan

  52. Oh wow, this was good. I browned the chicken in a little oil and then put the pan in the oven to finish cooking. The lemon on the tomatoes was a great taste addition. It was hard to stop eating.

  53. This looks amazing and I am adding to my meal list for this week! I have such a issue with frying chicken and not burning it, especially using olive oil. Do you have any tips? No matter what I do it is either not crispy or burnt.

    1. Hi Mollie! Try cooking on medium heat with about an inch of oil and them flipping the chicken back and forth a few times (maybe 3-4 times total) to help evenly cook the chicken throughout. I do this sometimes and it works well! Please let me know if you have any other questions. I hope you love this recipe and I hope that helps! Thank you! xTieghan

  54. I always get a little…out of sorts, I guess is a good way to put it, when summer food time arrives. I seem to find fall and winter food so much more comforting and soul restoring. Looking at this recipe, though….you just may have given me the break through summer recipe my soul has been yearning for!!!!

  55. Hi Tieghan!
    I’ve been following your posts since almost two years now. Love them! Love your family stories, your photographs, YOUR RECIPIES!!! … and also I am very happy you have included de Kcal per portion in them. But in this case, I think there is a mistake in the value. Could you please tell me if I’m wrong? Thank you very much, and till the next post!
    Maria Almandos

    1. Hey Maira! You are SO SWEET!

      I am looking into this, but I do think it is accurate. That said, let me look into if our calculator is off. Sorry for any trouble! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan