Featured in our Summer 2020 Food + Entertaining article, Dining Al Fresco, this delicious Chicken Saltimbocca recipe is easy to make and always a crowd-pleaser. For a full meal, serve over a bed of arugula.
Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata
Course: MainServings
4
servingsIngredients
- For the chicken:
2 boneless, skinless chicken breasts, sliced in half horizontally (or 4 chicken cutlets)
2 cloves garlic, grated
Kosher salt and black pepper
1 cup fresh basil
8 thin slices prosciutto
3 large eggs, beaten
2 cups Panko breadcrumbs
- For the marinated tomatoes:
2 cups cherry tomatoes, halved
1⁄4 cup extra virgin olive oil, plus more for cooking
2 tablespoons balsamic vinegar
2 tablespoons fresh thyme leaves
Zest of 1 lemon
3 balls burrata cheese, torn
Directions
- Prepare the chicken: Place the eggs and Panko in separate shallow bowls. Rub the chicken with garlic and season with salt and pepper. 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. Dredge both sides of the chicken through the egg and then through the Panko, pressing gently to adhere. Place the chicken on a plate.
- Prepare the tomatoes: In a bowl, toss together tomatoes, 3 tablespoons olive oil, balsamic vinegar, 1⁄2 cup fresh basil, thyme, lemon zest, and a pinch of salt.
- Heat a few tablespoons of oil in a large skillet over medium-high. When the oil simmers, add the chicken and cook until the bottom side is golden brown, about 3–4 minutes. Carefully flip the chicken and cook until golden brown on the other side, about 3–4 minutes. Transfer to a plate and season with salt.
- Serve the chicken warm, topped with torn burrata and marinated tomatoes.
Notes
- Recipe from Half Baked Harvest
- To finish in the oven, sauté the chicken until crispy on both sides, then place on wire-lined pan and transfer to a 400 ̊ oven for 15–25 minutes (depending on the size of the chicken breasts).
- Serve over a bed of arugula for a full meal.
