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Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata | halfbakedharvest.com
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4.99 from 123 votes

Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata

Quick to make, ready in under an hour, and every bite is full of delicious summer flavors!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Italian
Key Ingredient: burrata, chicken, prosciutto
Servings: 6
Calories: 617kcal

Ingredients

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.

Nutrition

Calories: 617kcal