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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.
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:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Made this tonight, absolutely delicious!
Thank you Robynn! xTieghan
Fantastic! I could eat this everyday!
Thank you Patty! xTieghan
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!
I am really glad this turned out so well for you Laura! Thank you so much! xTieghan
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!
Amazing! Thank you so much Amanda! xTieghan
Made this tonight and it was sooo good! Whole family loved it, and my husband (a tomato hater) could not stop eating them!
I love to hear that!! Thank you so much Sophia! xTieghan
This dish was delicious. It came out moist and flavorful!
Thank you Ibelis! So glad this turned out wonderfully for you! xTieghan
Just made this tonight. OMG – fantastic!! I love the marinated tomatoes you’re using in recent recipes!gives everything a burst of freshness!!
Thank you so much Kathy! xTieghan
Hi, Tieghan! What would you suggest serving as sides with this meal? Thank you!
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
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!
I am really glad you decided to get it and the dish turned out amazing for you! Thank you so much Kayti! xTieghan
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.
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
Do you think this recipe needs a side dish and if so, what would you recommend? Thanks!
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
https://www.halfbakedharvest.com/fig-prosciutto-and-arugula-salad/
https://www.halfbakedharvest.com/cheese-makers-mac-cheese/
https://www.halfbakedharvest.com/20-minute-garlic-basil-brown-butter-pasta/
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!
Wow that sounds so amazing! Thank you so much for trying this recipe, Dana! xTieghan
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.
Ah you are too kind! I am so glad you loved this recipe, Aaron! Thank you so much for trying it! xTieghan
Tieghan, would the flavors be altered too much if I used egg whites instead of whole eggs for the egg wash? Thx in advance!
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
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.
So glad it turned out so well, Nancy! Thank you! xTieghan