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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.
I’ve made this several times and love, love this dish. Maybe I missed it, but in your list of ingredients you don’t have the basil leaves that are surrounded by the prosciutto, only basil for serving. Just FYI
Hey Margaret,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
Forgot to finish before posting! I prepared this all in the afternoon (chicken as directed and then put on a dish and covered in the fridge, I put the tomatoes in one bowl with everything and then did a smaller bowl with the leftover tomatoes and honey and balsamic) this way come dinner time I could just throw it on the oven. It came out great and was so nice that I could prepare it ahead of time and save time in the evening!
Thanks again for sharing what worked well for you:)
So delicious and so easy!
Thanks so much Alexandra!! So glad to hear you enjoyed the recipe! xT
My wife and I love all of your recipes but this one is by far, our favorite! It is so good. Thank you for doing what you do!!
Hi Carey,
Happy Sunday!! I love to hear that this recipe was tasty, thanks a lot for making it! xxT
Help! Every time I make any sort of chicken with panko, it’s a disaster. It sticks to the pan, all breading comes off, and the pan burns. I use good cookware and mid-low heat. What do I do wrong?!
Hi Victoria,
So sorry to hear you are having issues with panko. What kind of pan are you using? I really like to use cast iron and I make sure it is greased really well to prevent sticking. I hope this helps! xx
Everything about this was perfect. It’s the unfussiest “company” dinner I’ve made in a long time. The only change was that I misread and thought it required a pesto and so I made one before looking at the recipe carefully, so I dredged it in pesto before wrapping it with the prosciutto. It was so good. Thank you!
Hey Margo,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Have a great weekend:)
Hi Tieghan,
I was wondering what I could use instead of prosciutto?
Hi Lisa,
You could use bacon, turkey bacon, pancetta, or just skip it:) Please let me know if you give this recipe a try, I hope you love it! xx
INCREDIBLE!!! I absolutely love your recipes and this is no exception. I made it with some of your popovers on the side ❤️❤️❤️
Hey Christy,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
Hi! Can’t wait to make this, what kind of oil should I cook the chicken in?
Hi Kristen,
I like to cook my chicken in olive oil. Please let me know if you have any other questions! xx
Air fryer possibly?
Hi Leigh,
I’ve not tested that, but I don’t see why it wouldn’t work for you! I hope you love the recipe! xx
You out-did yourself on this one—I cook with you every Saturday night and this one blew us away!
Hey Suzi,
Amazing!! Thanks so much for making this recipe, I am so excited it was enjoyed! Hope you’re having a great weekend! xx
Could I bread this ahead of time in the morning then pan fry it in the evening? Trying to cut down on time afterschool.
Hi Ashley,
Sure, that should be just fine for you to do! I hope you love this recipe! xT
This recipe is legit delicious and comes together so well. I omit the honey and balsamic at the end and drizzle balsamic glaze, the whole combo is a flavor explosion in your mouth. I will make this over and over!! Thank you ?
Hey Jess,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT
I had saved this recipe and knew I wanted to make it soon! Well tonight was the night & super quick for a weeknight! And the flavors – from the brightness and freshness of the pesto, to the saltiness from the prosciutto to the warm tomatoes and cheese – this is fantastic! And a new rotation for our summer meals. Thank you!!
Hey Mary,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT
THIS IS HANDS DOWN MY FAVORITE HBH RECIPE!!!! I can never find burrata cheese, and I came across some and bought it just so I could make this recipe. I made the recipe exactly as stated, and WOW. So many flavors, incredibly delicious! My family loves it. I’ve made it at least 4 different times this summer, and I’m making it again when my daughter comes for a visit. Try this, you won’t regret it!
Hey Anne,
LOL wow!! Thanks for sharing your feedback and making this recipe so often, I am so glad it is always enjoyed:) Hope you’re having a great day! xTieghan
Under “Tomatoes” ingredients, “ 2 teaspoons honey” is listed twice – so do I add 2 or 4 teaspoons honey the tomatoes?
Hi Carol,
Sorry for any confusion, you are just going to use 2 teaspoons of honey! I hope you love the recipe, please let me know if you give it a try! xx