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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.
We had this for dinner last week. It was AWESOME!! We are still talking about it days later.
Hey Sheryl,
Wow, this makes me so happy!! I love that your family enjoyed this recipe, thanks for making it! xTieghan
One of my favorite recipes I’ve ever made. Turned out perfectly and so flavorful!
Hey Lorhel,
Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! xTieghan
I made this tonight for my daughter’s 14th birthday and it couldn’t have been better. She loves Caprese Salad and this was a way to work with something she loves and expand on it. Thank you for adding a new recipe to our “keep in regular rotation” box!
Hey Liza,
Happy birthday to your daughter!! So glad she enjoyed this recipe, what a great way to celebrate her birthday, thanks for making it! xTieghan
Great recipe. Just FYI, 2 tbsp of honey is listed twice in ingredients, but only once in the recipe.
Hey Lauren,
Thanks so much for making the recipe!! Ooops, will have to delete one of those, thanks for pointing that out! xTieghan
Made today for my son and daughter-in-law. They just had their first baby and it was a great dinner to make and bring over to them to enjoy. Thx!!
Hi Joan,
How awesome!! I hope they loved the recipe and congrats to them on their newest addition:) xTieghan
I made this last night and it was incredible. The whole family loved it. Definitely one of my very favorite HBH recipes!
Hey Kim,
Thanks for your feedback! I love to hear that this recipe was enjoyed, thanks for making it:) Have the best week! xxT
Absolutely delicious!
Hey Tracey,
Happy Sunday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!? xTieghan
“Best dinner I’ve ever had in my entire life,” according to my 16 year-old.
Hey Jane,
LOL that’s awesome!! Thanks for making this recipe and so glad your daughter enjoyed:) Hope you’re off to a great weekend! xTieghan
Another amazing recipe bursting with flavor and so colorful when plated. Served it with roasted corn. Your recipes have become “Tieghan Night” at my house!
Hey Eileen,
Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xTieghan
I made this dish last night and it was incredibly delicious! It was fairly simple. Next time I will make twice as many tomatoes because they are so phenomenally good! The entire dish was a hit!
Hey Lee,
Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xTieghan
Hi there, I’m making this recipe and wondering about the ingredients…..the lemon zest and 2 teaspoons of honey are in the recipe but not in the directions. Thanks.
Hey Kim,
Sorry for any confusion, both the honey and lemon are added in step 3:) I hope you loved the recipe! xTieghan
Fun recipe! I had some prosciutto to use and also had pesto in the fridge, so this recipe was perfect for me. It did seem a bit salty because of the prosciutto, parmesan and pesto. I didn’t serve with the tomatoes (although they look delicious) because I had already made a tomato pie.
Hey Christi,
Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xTieghan
Made this dish tonight and it was amazing, it was my first time trying Burrata cheese, Tieghan this gets ??. I took a picture but I like your picture better ?
Hey Marcy,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT
I made this tonight and it’s one of the best recipes I’ve made in a long time. It is so delicious! The tomatoes were divine in their sauce with the chicken and burrata.
Hey Sara,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT
So delicious!
Hi Kyle,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT