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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 on a busy weeknight 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 pesto 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.
Watch the How-To Reel
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.
This post was originally published on June 6, 2022
made this 3 times already a crowd pleaser!
Hey Linda,
I appreciate you giving this recipe a try, so glad to hear it turned out nicely for you! Have a great summer weekend!
I loved this recipe. My husband is really hard to cook for because he doesn’t like vegetables except tomatoes so, this was perfect. I pounded the chicken breasts, not sure that was necessary, but it was perfect. I also used hot honey which gave it a bit more spice. So yummy
Hi Judy,
Happy Sunday!! Thanks a bunch for trying this recipe and your comment, love to hear it was enjoyed! Happy Summer!
I think this may be my second review for this recipe. I made it twice last summer and I made it again last night. For me, it’s very messy to make and I forgot that I needed toothpicks to hold everything together but aside from that, it’s so yummy! There’s literally no way to make this not taste good no matter how messy it is to make. Pretty sure I had pesto up to my elbows. I made it with a side of butter, lemon and garlic linguine with artichokes instead of the tomatoes. Shiver me timbers! I need some more rn!
Thanks so much, Keg:) I love to hear you have been enjoying this recipe, thanks so much for making it and your comment! xT
This recipe was delicious! Took a bit to make it the first time around but totally worth the wait. Very flavorful and moist, my kitchen still smells amazing and I am excited to make it again!
Thanks so much, Kimmy:) I appreciate you sharing your review! So glad it was enjoyed! xT
What are you supposed to do with the tomatoes that you put the balsamic vinegar & honey in? I decided to add ot to the other tomatoes…
Hi Kimmy,
Yes, you just add to the dish with everything else. I hope you love this recipe! xx
We LOVED it! We are adding it to our stapled recipes rotation list. Since I didn’t know what to do I added it to the other tomatoes and mixed and and let them get soft.
This dish has made my kitchen smell so amazing! I had a little issue getting the panko/parm mixture to adhere to my chicken, and I love panko! Otherwise, great dish that I served with crusty bread.
Thanks so much, Karen:) I’m so glad to hear this recipe turned out nicely and appreciate you making it! XxT
So good! I took way too long to make it but I was distracted so I’m sure it’ll be quicker next time! I don’t have basil and forgot to grab it. I know that would’ve made it even better.
Definitely going to make this again!
Hey Jaylee,
Thank you so much for trying this dish and your feedback! So glad to hear it turned out well for you! Have a great Friday! xT
love this! have made this many times and it always impresses!
Hey Elizabeth,
Happy Friday! Thanks a bunch for making this recipe so often, love to hear that it always turns out well for you! Xx
Really delish! Any suggestions on getting the prosciutto to be crispier? Do you use a cast iron skillet while making this?
Hey Sarah,
Awesome! So glad to hear this recipe turned out nicely for you! Thanks a lot for making it:) Yes, I always use cast iron, I would try that! xT
INSANE!!!!!! Make this. Everyone was obsessed. This has become one of my top recipes.
Hey Sarah,
Fantastic! So glad to hear that this recipe was a hit, thanks a lot for making it and your comment! Xx
Loved everything about this dish. Great flavor and pretty presentation. Couldn’t find cutlets but just used chicken breast that I thinned out with a mallet. Turned out great.
Hey Jeanne,
Happy Sunday! I appreciate you making this recipe and your comment, so glad to hear it was enjoyed! x
Hi Tieghan,
Do you have any tips for cooking breaded chicken like this on the grill? I hate to run the oven in this heat!
Hi Rebecca,
So sorry, I have honestly never cooked breaded chicken on a grill before. This is cooked in a skillet, so you don’t need to turn the oven on:) xx
You could get a cast iron skillet really hot inside/on your grill and just cook the chicken on that. We’ve done that before with veggies also. Works great.
The flavours are amazing!
Hey Anne,
Happy Sunday! Love to hear that this recipe turned out well for you, thanks so much for trying it and your comment! Xx
Absolutely delicious
Hey Marie,
Happy Friday! Thanks a lot for trying this recipe and your comment, love to hear that it was a winner! Xx
Family requested we have this again next week!
Full of delicious flavors!
Hey Beth,
Love to hear this! Thanks so much for making this dish and sharing your feedback! xT