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Crispy pan-fried Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata. Pesto-coated chicken cutlets, wrapped in prosciutto, and breaded in Panko bread crumbs plus freshly grated parmesan. Then pan-fried in olive oil until lightly golden and crisp. Serve each piece of chicken with warm burst cherry tomatoes and creamy burrata cheese. This dish is quick to make and every last bite is full of delicious summer flavors. Enjoy this all season long!
I’ve been cooking so many summer recipes this past week. I’m loving the change in produce, seasons, and flavors so much. What I enjoy most about the changing of the seasons is the amount of new inspiration it brings.
Summertime cooking is all about utilizing what’s in season. While still keeping recipes relatively quick, fresh, and of course, delicious.
The sweet cherry tomatoes have arrived at our Whole Foods. So I’ve been coming up with new ways to use them in our summer recipes.
And I’ve been doing the same with our homegrown herbs too. We don’t have as many as we did this time last year, but they’re slowly coming in. And I love having them just outside my door!
I’ve made a few Saltimbocca recipes before, but this is by far my favorite. Saltimbocca is an Italian dish that’s more often made with veal. My family prefers chicken, so I always make a more Americanized chicken saltimbocca.
Whether using veal or chicken, saltimbocca is delicious. Thinly sliced meat, wrapped in salty prosciutto, then coated in breadcrumbs and pan-fried until golden and crisp.
Here are the details
For the chicken, I like to use precut chicken cutlets, which are very thinly sliced chicken breasts. Each chicken cutlet is coated in basil pesto and then wrapped with thin slices of prosciutto.
The oils from the presto should moisten the prosciutto enough to make it just perfect for dredging through a mix of Panko breadcrumbs and parmesan cheese. No egg needed!
If you’re having trouble with your crumbs adhering to the chicken, rub each cutlet with a small amount of olive oil.
Before you begin to cook the chicken, make the tomatoes. Burst tomatoes in olive oil with garlic, herbs, lots of chili flakes, and a bit of balsamic vinegar. Simple and super easy to make, but with so much flavor.
Simply cook the tomatoes in a big skillet with the oil, shallots, garlic, and herbs until they burst and become sweet and delicious. Towards the end, stir in a few fresh tomatoes and balsamic vinegar.
There’s nothing like a burst cherry tomato. The high heat allows them to caramelize and become even sweeter than before, making them incredibly delicious.
To finish, pan-fry the chicken for a couple of minutes on each side until the prosciutto begins to crisp and the Panko becomes light golden in color.
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 warm tomatoes. I always finish with fresh basil.
Such a great summer dinner that’s ready in less than an hour. It’s a dish that everyone will love!
Looking for other skillet-made dinners? Here are a few of my go-to’s.
Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce
Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki
Cajun Chicken Lazone with Herby Corn
Pesto Peach Chicken in White Wine with Burrata
Lastly, if you make this Pesto Chicken Saltimbocca with Burst 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!
Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata
Servings: 6
Calories Per Serving: 617 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 chicken cutlets
- 1/3 cup basil pesto
- 8 thin slices of prosciutto
- 1 1/2 cups Panko bread crumbs
- 2/3 cup grated parmesan
- 2 balls (8 ounces) burrata cheese, torn into pieces
- basil, for serving
Tomatoes
- 3 cups cherry tomatoes
- 1/4 cup extra virgin olive oil, plus more for cooking
- 2 shallots, thinly sliced
- 6 cloves garlic, chopped
- 2 teaspoons honey
- 2 tablespoons fresh thyme leaves
- zest of 1 lemon
- chili flakes
- kosher salt and black pepper
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
Instructions
- 1. In a bowl, toss together the chicken and pesto, coating the chicken fully in pesto. Combine the Panko and parmesan in a separate shallow bowl.2. 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. The oils from the pesto should moisten the prosciutto, if not drizzle lightly with olive oil. Dredge through the Panko, pressing to adhere. Place the chicken on a plate.3. To make the tomatoes. In a large skillet, over high heat, combine the olive oil, 2 cups tomatoes, shallots, garlic, thyme, lemon zest, and a pinch each of chili flakes, salt, and pepper. Cook until the tomatoes burst about, 10 minutes. Turn the heat off. Halve the remaining tomatoes and stir them in with the vinegar and honey. 4. Heat a few tablespoons of oil in a large skillet over medium-high. When the oil shimmers, add the chicken and cook until golden brown, 3-4 minutes. Cook until golden brown, 3-4 minutes per side. Remove from the skillet and season with salt. 5. Serve the chicken warm topped with torn burrata, tomatoes, and fresh basil.
Hey Tieghan,
Can’t figure out what to use the honey for…..
Hi Debbie,
The honey is used in step 3:) Please let me know if you have any other questions, I hope you love the recipe!! xTieghan
This was the best chicken recipe I’ve ever made. I am not exaggerating. It was so easy, straightforward, and flavorful. I will be making this for friends. I cannot believe how delicious it is. This will be one of my top recipes. Everything worked really well together. I didn’t even use burrata, just fresh mozzarella. The dish was seasoned perfectly. The balance of flavors from salty to tangy to sweet to cheesy elevated the dish from basic boneless skinless chicken breast to something I would order from a favorite restaurant and pay $25 for. And then the textures: crispy panko-crusted chicken with blistered melty tomatoes. I cannot get enough of this and just want to keep making it. I’m turning the leftovers into a sandwich with toasted ciabatta and adding some peppery arugula
Hey Hailee,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT
Made this tonight but cut the recipe in half, still so much food! The flavors were fantastic, more my vibe than traditional Saltimbocca. Lays heavy in the stomach but worth it!
Hi Meagan,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT
This recipe was absolutely delicious!!! Thank you so much!
Hey Kelly,
I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! xTieghan
This was so delicious!!! Your chicken saltimbocca in your new cookbook is one of my favorite meals ever but I absolutely loved this one especially with the burrata on top!!
Hey Jessie,
I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! Thanks for your kind message:) xTieghan
This was the first recipe I’ve made of yours and it was fantastic. Thank you for sharing!
Hi Kristine,
I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! xTieghan
Made this tonight along with pasta and my guys loved it! That crispy prosciutto along with the burrata – the bomb!
Hey Leslie,
I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! xTieghan
The recipe never says when to add the lemon …..I stirred it in with the vinegar and honey.
Hi Tanya,
So sorry, it is to be added in step 3, I edited the recipe:) xTieghan
Just made this and will DEFINITELY be making it again! Pretty easy, very flavorful. Great recipe – thank you!
Hey Brigid,
I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! xTieghan
Made this tonight and it was absolutely smashing. I’ve never been interested in the “authentic” Saltimbocca because…veal. Thankfully, many places started to serve chicken Saltimbocca which opened the door! This is the best one I’ve had yet. Thank you for putting fabulous twists on things. Your creativity and willingness to think outside the box is appreciated.
Hey Aline,
I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! xTieghan
This. Was. So. Good. Had just the right crunch, and amazing flavor. Do NOT forget the balsamic vinegar – gives the recipe the punch it needs.
Also – anyone have as much trouble (or fun?) wrapping your chicken in prosciutto? What a mess! But sooo worth it. My wife asked “what’s this?” – as she was cleaning her plate, she found a crispy strip of prosciutto – was an extra special snack.
To me, this is a perfect recipe. Can not WAIT for lunch today, when I take an extra piece of chicken, slather it with the tomatoes and put it on a ciabatta roll. Yum!
Hey David,
Awesome!! Thanks so much for your comment and making this recipe. So glad it hear it was enjoyed! Thanks for your kind message! xTieghan
Hello! This recipe looks amazing! Is there something you would recommend instead of prosciutto? My family doesn’t eat pork! Thank you!
Hey Stephanie,
Turkey bacon would work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi just wondering where/when the lemon zest and honey are added in. Thanks!
Hi Julie,
The honey is used in step 3, I will add the lemon to the instructions, sorry for any confusion! I hope you love this recipe, please let me know if you give it a try! xx
This may be a delicious recipe but it is not saltimbocca. It has prosciutto but no sage. Saltimbocca is not crusted. If you want to make your versions of traditional recipes, that’s ok, but please don’t call them by their original names if there’s nothing traditional left (no veal, no sage).
If you read the full post, you’ll notice she mentions the dish is typically made with veal, but her family prefers chicken, and she acknowledges it’s an Americanized version 🙂 There are plenty of other saltimbocca recipes online where the authors don’t use sage – a twist on the traditional version. Please be kind!
I was just wondering what made it saltimbocca after those changes? Burger without the bun and patty is not a burger. Boeuf Bourgignon is not boeuf bourgignon without the beef and red wine (from Bourgignon). Yeah, I know there are thousands of recipes online, but just because they are online does not mean these recipes are authentic or anywhere near the truth. Peace!
This is lovely! I made it last week and it was delicious. I used toothpicks to secure the prosciutto but after making, do not think that step was necessary. I served it with buttered fettuccine on the side. The leftover tomatoes are great next day on avocado toast with feta!
Hi Tieghan,
Honey and lemon zest are listed as ingredients (for the tomatoes) but not mentioned in the directions. Are they to be used in this recipe?
Hi Natalie,
The honey is used in step 3:) Thanks for pointing out the lemon, I will fix that! xTieghan
Hey Amy,
Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Have the best week:) xx
I want to say that I made this; however, I made more changes to it than there were ingredients. I changed the name to Klaatu Barada Nikto (google it).
I should rate the recipe 5 stars just based on how beautiful your picture of it is.
There were multiple reasons for the reciped change. First, I was cooking just for me and my wife. Second, since it was just for lunch I really did not want to go to the expense of Prosciutto and Burratta. Finally, I had some leftover peppers, olives, pepperoni. and a couple more items.
Hey Bill,
Thanks so much for giving the recipe a try and sharing what changes worked well for you:) xTieghan
You made last week this recipe that was posted on June 6th (yesterday)?!!