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Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata Recipe
Ben Carraoli

Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata Recipe

The first time I made this pesto chicken saltimbocca, I knew I had stumbled upon something extraordinary. Wrapping tender chicken in salty prosciutto, coating it with pesto and crispy breadcrumbs, and then pan-frying it to golden perfection created a flavor explosion.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Calories: 617
Ingredients Method

Ingredients
  

  • For the Chicken:
  • 4 chicken cutlets – Thinly sliced for even cooking and tender texture.
  • ⅓ cup basil pesto: Adds herby richness and moisture.
  • 8 thin slices of prosciutto: Delivers a salty umami boost.
  • 1½ cups Panko breadcrumbs: Creates the perfect crisp coating.
  • ⅔ cup grated parmesan cheese: Enhances the breadcrumbs with nutty flavor.
  • Fresh basil for garnish: Optional, but adds a fresh aroma and color.
  • Olive oil: For frying to a golden finish.
  • For the Burst Tomatoes:
  • 3 cups cherry tomatoes: Their natural sweetness shines when caramelized.
  • ¼ cup extra virgin olive oil: Helps the tomatoes soften and burst.
  • 2 shallots thinly sliced: Adds sweet, mild onion flavor.
  • 6 cloves garlic chopped: Provides a robust, savory kick.
  • 2 tbsp balsamic vinegar: Balances tanginess with sweetness.
  • 2 tsp honey: Enhances caramelization and adds depth.
  • 2 tbsp fresh thyme leaves: Infuses the sauce with earthy flavor.
  • Zest of 1 lemon: Brightens the tomatoes and ties everything together.
  • Chili flakes to taste: Optional for a bit of heat.
  • Additional Toppings:
  • 2 balls 8 oz burrata cheese, torn – Melts slightly and adds creamy indulgence.

Method
 

  1. Start by spreading a thick layer of basil pesto onto each chicken cutlet. Then, layer two basil leaves on top of each piece for extra freshness. Wrap each cutlet tightly in prosciutto slices, making sure they’re fully covered to lock in flavor.
  2. Mix the Panko breadcrumbs and grated parmesan in a shallow bowl. Press each prosciutto-wrapped chicken cutlet into the mixture, ensuring it’s well-coated on all sides. The breadcrumb mixture provides a crispy outer layer that pairs perfectly with the juicy interior.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes, garlic, shallots, and thyme, letting everything cook until the tomatoes soften and begin to burst open. Stir in the balsamic vinegar, honey, lemon zest, and a sprinkle of chili flakes to create a sauce with a sweet and tangy complexity.
  4. Using the same skillet or a clean one, heat more olive oil over medium-high heat. Fry the breaded chicken cutlets for about 3–4 minutes per side, or until they’re golden brown and cooked through. Be careful not to overcrowd the skillet to keep the chicken crisp.
  5. Plate the cooked chicken, then top each cutlet with torn burrata cheese. Spoon the warm burst tomatoes and sauce over the top. Garnish with fresh basil leaves and drizzle with olive oil for that final, elegant touch.