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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.
Total repeater!!!
Thank you Sally! xTieghan
Best meal I have had in a long time! I will definitely be making this again, it is now a house favorite!
Wow that is so amazing to hear! Thank you Mary-Mac! xTieghan
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!
Thank you so much for trying this recipe, Laura!! I am really glad it turned out so well for you! xTieghan
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.
Thank you so much Lauryn!! xTieghan
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!
Haha I am so glad you tried burrata!! It is definitely going to be your new favorite haha. Thank you Dawn! xTieghan
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!
Love that!! Thank you so much Kelly! xTieghan
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.
Hi Bethany! Aw that is so great to hear! And yes one day… hopefully soon! xTieghan
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.
Thank you so much Kendall! I am so glad you enjoyed this one! xTieghan
AMAZING!! My fiancé said it was the best thing I’ve ever made! So so good and delicious!
That is so amazing! Thank you so much Noelle!! xTieghan
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!
Thank you so much Sara! I am so glad this recipe turned out so well for you!! xTieghan
Could you substitute veal for the chicken? I’ve seen similar recipes for veal but using sage, would veal pair well with basil?
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
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!
Amazing! Thank you so much Kelly! xTieghan
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.
Aw love that! I am really glad this recipe turned out so well for you! xTieghan
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!
Hi Sara! Yes, I am sure that will work great! I hope you love this recipe! xTieghan
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!!
Hi Cathy! I am so glad this turned out so well for you! Thank you! xTieghan