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Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata

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Crispy prosciutto-wrapped chicken layered with fresh basil, served with juicy marinated cherry tomatoes and creamy burrata for a vibrant, elegant summer dinner.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Pan-Frying
  • Cuisine: Italian-Inspired
  • Diet: Low Lactose

Ingredients

  • 2 boneless, skinless chicken breasts, sliced horizontally (or 4 chicken cutlets)
  • 2 cloves garlic, grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh basil leaves
  • 8 thin slices prosciutto
  • 3 large eggs, beaten
  • 2 cups Panko bread crumbs
  • 2 cups cherry tomatoes, halved
  • 1/4 cup extra virgin olive oil, plus 3 tablespoons for marinating and more for cooking
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh thyme leaves
  • Zest of 1 lemon
  • 3 balls burrata cheese, torn

Instructions

  1. Set up a breading station with beaten eggs in one bowl and Panko bread crumbs in another.
  2. Pat chicken dry. Rub with grated garlic and season with salt and pepper.
  3. Place 2 basil leaves on each cutlet and wrap each with 2 slices of prosciutto to secure the basil.
  4. Dip wrapped chicken into eggs, then coat evenly with Panko crumbs. Set aside.
  5. In a bowl, combine cherry tomatoes, 3 tablespoons olive oil, balsamic vinegar, thyme, lemon zest, and a pinch of salt. Toss and marinate while cooking chicken.
  6. Heat olive oil in a large skillet over medium-high heat. Cook chicken 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F (75°C).
  7. Transfer chicken to a plate and lightly season if needed.
  8. Top with torn burrata and spoon marinated tomatoes over before serving.

Notes

  • Add grated Parmesan to Panko for extra flavor.
  • Fresh mozzarella can substitute burrata.
  • Heirloom cherry tomatoes add color and sweetness.
  • Bake at 400°F (200°C) for 18–22 minutes if preferred over pan-frying.
  • Store leftovers separately for up to 3 days.
  • Freeze cooked chicken (without toppings) up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/basil-chicken-saltimbocca-with-marinated-tomatoes-and-burrata/