Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata

Ingredients

chicken cutlets

Vegetarianportobello mushroom caps halvedsear until golden

8 cutlets8 caps

basil pesto

2/3 cup

fresh basilleaves

16 leaves

prosciuttothinly sliced

Vegetariancrispy mushrooms thinly sliced and pan-fried

16 slices10 2/3 oz

panko breadcrumbs

1 1/3 cup

parmesangrated

Dairy-freenutritional yeastmix with squeeze of lemon

2/3 cup2/3 cup

olive oil

6 2/3 tbsp

cherry tomatoes

4 cups

shallotsminced

2 2/3 shallots

garlicminced

4 cloves

fresh thyme

1 1/3 tbsp

lemonzest

1 1/3 lemon

chili flakes

to taste

salt

to taste

black pepper

to taste

balsamic vinegar

1 1/3 tbsp

honey

Veganmaple syrup

1 1/3 tsp1 1/3 tsp

burrata

Dairy-freecashew cream blended with lemon and olive oildollop at end

10 2/3 oz10 2/3 oz

Method

1. 01Toss chicken with pesto to coat fully. Combine panko and parmesan in a separate shallow bowl.
2. 02Press 2 basil leaves on each cutlet. Wrap 2 prosciutto slices around each cutlet to secure basil. Dredge through panko mixture, pressing to adhere.
3. 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
4. 04Turn heat off. Halve remaining tomatoes and stir in with balsamic vinegar and honey.
5. 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.
6. 06Remove chicken from skillet and season with salt.
7. 07Serve chicken warm topped with torn burrata, burst tomatoes, and fresh basil.