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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.
Can the chicken be cooked in the oven instead of pan fried?
Hi Carol,
The oven is not going to give you the same crisp as the skillet, but yes that will work. Please let me know if you give the recipe a try, I hope you love it! xx
This looks amazing and it’s on my meal plan for next week! And ideas what it would be like to make in advance and freeze? (Just the chicken – frozen raw).
Hi Stephanie,
That should be just fine for you to do! Please let me know if you give the recipe a try, I hope you love it! xx
Just enjoyed this with my family. It was absolutely delicious. Yet again, another HBH success.
Hi Debbie!
Thanks so much for your kind message and making this recipe, I love to hear that it was enjoyed!! xTieghan
I know a recipe is great when it can be adapted slightly and still be absolutely delicious. Made a homemade pesto and topped the dish with the prosciutto vs. wrapping and it was outstanding. I also let the tomatoes stew for a while with water to make more of a sauce then added the balsamic and hot honey straight to that letting it reduce down a bit in order to stretch that delicious flavor as far as possible. So, so, SO DANG GOOD!
Hey Maggie!
Amazing!! I am thrilled that this dish was a hit, thanks a lot for trying it out! Thanks for sharing what worked well for you! xTieghan
Made this tonight with fresh local cherry tomatoes. Absolutely outstanding! Despite the Burrata shortage in our local grocery store, the mozzarella pearls made a nice sub.
Hi Jennifer,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
This recipe is fantastic! Served with some crusty bread to get all the cheesy deliciousness. So good!!!!!
Hi Sherry,
Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan
Absolutely outstanding!! I think this is one of the best dishes I have ever made. The flavors were out of this world amazing! I added some lemon garlic butter noodles to this. So freaking deliciousss. I had to stop myself from getting thirds lol
Hi Ramsey!
Thanks for your review and trying this recipe out, I love to hear that it was a winner! Have the best Thursday! ?xTieghan
This was very delicious! My husband raved about it. The flavors are all important and really blended for wonderful flavors and textures! Great job with this recipe.
Hey there,
Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??
Amazing. Didn’t have prosciutto so substituted bacon grease. Also, used cocktail tomatoes (medium size) instead of cherry tomatoes. Will make again, repeatedly. The crust with the pesto is delicious! I have a gorgeous picture for you ?
Hi Carolyn,
Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??
I completely forgot to take a photo but did everything to specifications, and it was AMAZING!
I will definitely be making it again, soon, according to my husband. I will share a photo then.
Thank you for this outstanding recipe!
Hi Virginia,
Fantastic!! Thank you so much for making this recipe, I am so glad it was enjoyed by both you and your husband!! xx
Delicious. Fried chicken hind quarters in a cast iron pan and then topped with pesto and put in the over. The burrata and tomato mixture was fabulous. Very flavorful.
Hi Jamie,
Happy Wednesday!! Thanks a bunch for making this recipe, I love to hear that it was enjoyed!!? xTieghan
I wish there was a 10 star rating option! You are my go-to for different things to try and this has made my top five for recipes I have made from you. Thank you for always sharing such deliciousness!
Hi Megan,
Happy Wednesday!! Thanks a bunch for making this recipe, I love to hear that it was enjoyed!!? xTieghan
Made exactly as the recipe was written for dinner with family. Everyone loved it and went back for seconds!
Hey Devon,
Perfect!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
A plus! Would be impressive to guests for entertaining. Used egg to coat the pesto chicken before drenching in the bread crumbs. Omitted prosciutto, super developed flavors already you dont need the extra salt or richness. Will make again!!
Hey Audra,
Love to hear that this recipe was a hit, thanks so much for making it and sharing your feedback!! xTieghan
Soooo good!
Hey Lauren,
Awesome!! Thanks so much for your review:) Love to hear that this recipe was enjoyed, thanks for giving it a try! xx
I made this last night with pistachio in the pesto since it was the only nut I had on hand.
So, so good! My 8 year old loved it too!
Hey Alexandra,
Awesome!! Thanks so much for your review:) Love to hear that this recipe was enjoyed, thanks for giving it a try! xx