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Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata
Skillet · 45 min
Ingredients
- chicken cutlets
- 6 cutlets
- basil pesto
- 1/2 cup
- fresh basil leaves
- 12 leaves
- prosciutto thinly sliced
- 12 slices
- panko breadcrumbs
- 1 cup
- parmesan grated
- 1/2 cup
- olive oil
- 5 tbsp
- cherry tomatoes
- 3 cups
- shallots minced
- 2 shallots
- garlic minced
- 3 cloves
- fresh thyme
- 1 tbsp
- lemon zest
- 1 lemon
- chili flakes
- to taste
- salt
- to taste
- black pepper
- to taste
- balsamic vinegar
- 1 tbsp
- honey
- 1 tsp
- burrata
- 8 oz
Method
- 01Toss chicken with pesto to coat fully. Combine panko and parmesan in a separate shallow bowl.
- 02Press 2 basil leaves on each cutlet. Wrap 2 prosciutto slices around each cutlet to secure basil. Dredge through panko mixture, pressing to adhere.
- 03In a large skillet over high heat, combine 3 tbsp olive oil, 2 cups tomatoes, shallots, garlic, thyme, lemon zest, chili flakes, salt, and pepper. Cook until tomatoes burst, about 10 minutes.10 min
- 04Turn heat off. Halve remaining tomatoes and stir in with balsamic vinegar and honey.
- 05Heat 2 tbsp olive oil in a large skillet over medium-high. When oil shimmers, add chicken and cook until golden brown, 3-4 minutes per side.
- 06Remove chicken from skillet and season with salt.
- 07Serve chicken warm topped with torn burrata, burst tomatoes, and fresh basil.