The sizzle of chicken cutlets browning in a hot skillet brings a sense of comfort that transforms an ordinary weeknight into something special. Just recently, I found myself on a mission to elevate dinner at home, aiming to stray from the same mundane takeout routine. That’s when I stumbled upon the delightful combination of crispy Pesto Chicken Saltimbocca, bursting with the freshness of cherry tomatoes and the creamy decadence of burrata.
This dish effortlessly marries flavors and textures, allowing the savory prosciutto and vibrant pesto to wrap the chicken in a comforting embrace, while the juicy tomatoes provide an explosion of freshness. Whether you’re hosting friends, seeking to impress a special someone, or simply craving a comforting meal that doesn’t skimp on flair, this recipe is your answer. Come join me in creating a culinary masterpiece that’s not just easy to make but is sure to become a new favorite!
Why will you love this Pesto Chicken Saltimbocca?
Deliciously Unique: This dish is not your average chicken recipe. With the delightful twist of prosciutto and aromatic basil pesto, it’s truly a culinary standout.
Flavor Explosion: The burst of juicy tomatoes paired with creamy burrata elevates this meal, making every bite a heavenly experience.
Quick & Easy: Perfect for busy weeknights, the recipe comes together swiftly yet impressively, so you can spend less time cooking and more time enjoying.
Crowd-Pleaser: Host your friends with confidence! The vibrant colors and sumptuous flavors make it a showstopper at any table.
Versatile Option: Serve it with a side salad or pasta for a complete meal that satisfies every palate. Get ready for compliments all around!
Pesto Chicken Saltimbocca Ingredients
Discover the key components that make this dish a true delight!
For the Chicken
- 4 chicken cutlets – The star of the dish, tender and ready to soak up all that savory goodness.
- 1/3 cup basil pesto – This aromatic paste infuses the cutlets with fantastic flavor.
- 8 thin slices of prosciutto – Adds a delightful salty richness and helps keep the chicken moist.
- 1 1/2 cups Panko bread crumbs – Provides the perfect crunch when fried, elevating your chicken cutlets.
- 2/3 cup grated parmesan – A flavorful cheese that pairs wonderfully with the crispy exterior.
For the Creamy Topping
- 2 balls (8 ounces) burrata cheese – Their creamy texture beautifully contrasts with the crunch of the chicken.
- basil, for serving – Fresh basil brings a burst of color and a hint of aromatic flavor.
For the Sauce
- 3 cups cherry tomatoes – Juicy and sweet, they burst with flavor as they cook.
- 1/4 cup extra virgin olive oil – A drizzle adds richness and helps in cooking the chicken.
- 2 shallots, thinly sliced – Their subtle sweetness helps enhance the tomato sauce.
- 6 cloves garlic, chopped – This brings robust flavor and an alluring aroma to the dish.
- 2 teaspoons honey – A touch of sweetness balances the acidity of the tomatoes.
- 2 tablespoons fresh thyme leaves – Earthy and fragrant, they elevate the dish’s complexity.
- zest of 1 lemon – Adds a refreshing brightness that lifts all the flavors.
- chili flakes – A pinch adds a bit of heat to keep things interesting.
- kosher salt and black pepper – Essential seasonings to draw out flavor from all ingredients.
- 2 tablespoons balsamic vinegar – Complements the tomatoes and adds a depth of flavor.
Now that you have everything ready, get excited to create this Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata that’s sure to wow your taste buds and your dinner guests alike!
How to Make Pesto Chicken Saltimbocca
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Coat the Chicken: In a bowl, toss together the chicken cutlets and basil pesto until they are fully coated. This will infuse the chicken with delicious flavors, making every bite succulent and savory.
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Wrap with Prosciutto: For each cutlet, press 2 basil leaves on top, then wrap 2 slices of prosciutto around the cutlet to secure the basil. If needed, drizzle a little olive oil to help the breading stick, then dredge through the Panko and parmesan mixture, pressing firmly to adhere. Set aside on a plate.
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Sauté the Sauce: In a large skillet over high heat, combine 1/4 cup olive oil, 2 cups cherry tomatoes, sliced shallots, chopped garlic, thyme, lemon zest, and a pinch of chili flakes, salt, and pepper. Cook for about 10 minutes until the tomatoes burst and become saucy, then stir in the halved remaining tomatoes, balsamic vinegar, and honey. Turn off the heat and let it rest.
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Fry the Chicken: In another large skillet, heat a few tablespoons of oil over medium-high heat until shimmering. Carefully place the chicken cutlets in the pan and cook until golden brown, about 3-4 minutes per side. Once cooked, remove from heat and sprinkle with salt to enhance flavor.
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Serve: Plate the chicken warm, generously topping with torn burrata, a scoop of the burst tomato mixture, and some fresh basil for garnish. Enjoy the beautiful colors and aromas that come together in this delightful dish!
Optional: Drizzle with additional balsamic vinegar for an extra flavor boost.
Exact quantities are listed in the recipe card below.
Expert Tips for Pesto Chicken Saltimbocca
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Keep It Juicy: To avoid dry chicken, don’t overcook the cutlets. They should be golden brown and cooked through but still tender.
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Perfect Breading: Make sure to press the Panko and parmesan mixture firmly onto the chicken. This ensures a crispy coating that keeps the flavors locked in, especially for your Pesto Chicken Saltimbocca.
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Use Fresh Ingredients: Fresh basil, ripe cherry tomatoes, and quality burrata make a significant difference in flavor. Don’t skimp on freshness!
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Sauté with Care: When cooking the tomato sauce, monitor the heat closely to prevent burning. The tomatoes should burst and create a rich sauce without sticking to the pan.
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Flavor Balance: Adjust the honey and balsamic vinegar to taste. This combination can elevate the sweetness or tanginess of your sauce, providing the perfect balance with the chicken and burrata.
What to Serve with Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata?
Create a beautiful and balanced meal with these delightful side dishes that complement the flavorful chicken cutlets perfectly.
- Crispy Garlic Bread: The crunch of warm, buttery garlic bread provides the perfect vehicle for soaking up the flavorful burst tomato sauce.
- Lemon Herb Quinoa: This light and zesty side offers a nutty texture that beautifully contrasts with the creamy burrata and savory chicken.
- Roasted Asparagus: The slightly charred stalks add a refreshing crunch and a burst of earthy flavor to your dinner plate.
- Simple Arugula Salad: The peppery greens with a lemon vinaigrette cleanse the palate while adding freshness, balancing the richness of the dish.
- Creamy Polenta: A bowl of creamy polenta brings richness to the table, while its smooth texture pairs well with the crispy chicken.
- Chilled Tomato Gazpacho: Cool and refreshing, this soup can be served as a starter, setting the tone for a flavorful meal ahead.
- Sauvignon Blanc: A chilled glass of Sauvignon Blanc, with its citrus notes, enhances the zesty flavors of the tomatoes and rounds out the meal beautifully.
- Chocolate Mousse: Finish your evening with a light and airy chocolate mousse that adds a touch of indulgence without overwhelming the palate.
Make Ahead Options
These Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata are perfect for busy home cooks looking to simplify their meal prep. You can marinate the chicken in pesto and wrap it with prosciutto up to 24 hours in advance; just keep it covered in the refrigerator to maintain freshness. Additionally, the tomato sauce can be sautéed and stored in an airtight container for up to 3 days. When you’re ready to serve, cook the breaded chicken cutlets as directed, and gently reheat the sauce on the stovetop while the chicken finishes cooking. By prepping ahead, you’ll save valuable time without sacrificing flavor, ensuring a delightful meal that’s just as delicious when served!
Pesto Chicken Saltimbocca Variations
Feel free to get creative and personalize this dish to suit your taste buds!
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Gluten-Free: Substitute Panko with gluten-free breadcrumbs or crushed gluten-free crackers for the same crunch without the gluten.
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Cheese Lovers: Try adding mozzarella or feta cheese for an extra layer of richness and creaminess that beautifully complements the burrata.
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Herb Infusion: Swap out the thyme for fresh oregano or rosemary for a different aromatic flair that’ll elevate your chicken.
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Spicy Kick: Add sliced jalapeños or a splash of hot sauce to the tomato mixture for a delightful heat that awakens the palate.
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Vegetable Boost: Enhance the dish with sautéed spinach or arugula stirred into the tomato sauce, adding nutrients and an earthy flavor balance.
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Mediterranean Twist: Incorporate olives and capers into the tomato mixture for a briny kick that resonates beautifully with the other flavors.
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Dairy-Free: Substitute burrata with a nut-based cheese or omit it altogether for a lighter, dairy-free version without sacrificing taste.
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Crispy Topping: Top with toasted pine nuts or walnuts right before serving for a delightful crunch and an extra layer of nutty flavor that complements the dish.
Storage Tips for Pesto Chicken Saltimbocca
Fridge: Store leftover Pesto Chicken Saltimbocca in an airtight container for up to 3 days. Ensure the chicken is cooled before sealing to maintain freshness.
Freezer: If you’d like to keep it longer, freeze the cooked chicken separately from the tomato mixture in airtight containers for up to 3 months.
Reheating: To reheat, gently warm in the oven at 350°F (175°C) until heated through. Microwave if you’re short on time, but be cautious to avoid drying out the chicken.
Adding Freshness: When serving leftovers, consider adding a drizzle of fresh olive oil or a handful of basil to brighten the dish up again.
Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata Recipe FAQs
What type of chicken is best for this recipe?
Absolutely! For this Pesto Chicken Saltimbocca, I recommend using boneless, skinless chicken cutlets for tenderness. They cook evenly and soak up all the delicious flavors beautifully. If you want a juicier option, you can also use thinly sliced chicken breasts.
How should I store leftover Chicken Saltimbocca?
To store your Pesto Chicken Saltimbocca, keep it in an airtight container in the refrigerator for up to 3 days. Always make sure the chicken has cooled down before sealing to preserve its delicious flavors. If you plan on keeping it longer, consider freezing it.
Can I freeze the cooked chicken cutlets?
Yes, you can! To freeze your Pesto Chicken Saltimbocca, allow the cooked chicken to cool completely. Then, place it in an airtight container or freezer-safe bag and separate it from the burst tomato mixture. It will last up to 3 months in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight before reheating.
What can I do if my tomatoes don’t burst while cooking?
Very! If your tomatoes aren’t bursting as expected, this could be due to insufficient heat or using unripe tomatoes. Make sure you are cooking over high heat and using ripe, juicy cherry tomatoes. If they’re still not bursting, you can use a wooden spoon to gently press down on them in the pan for that burst of flavor!
Is this recipe suitable for those with dietary restrictions?
Certainly! Since this dish includes basil pesto, be cautious of any nut allergies, as most pestos contain pine nuts. For a nut-free option, you can make your own pesto using seeds instead or skip it completely. Additionally, be mindful of any dairy restrictions due to the burrata and parmesan. You can substitute these with dairy-free alternatives.
How do I reheat leftovers without drying out the chicken?
To reheat your delicious Pesto Chicken Saltimbocca without drying it out, the best method is to use an oven. Preheat it to 350°F (175°C), cover the chicken with foil, and warm it for about 10-15 minutes, or until heated through. You can also microwave it on a lower power setting, flipping the piece halfway, but be cautious and check frequently to avoid any dryness.
Irresistible Pesto Chicken Saltimbocca with Burrata Delight
Ingredients
Equipment
Method
- In a bowl, toss together the chicken cutlets and basil pesto until they are fully coated.
- For each cutlet, press 2 basil leaves on top, then wrap 2 slices of prosciutto around the cutlet to secure the basil.
- In a large skillet over high heat, combine olive oil, cherry tomatoes, shallots, garlic, thyme, lemon zest, chili flakes, salt, and pepper.
- Cook for about 10 minutes until the tomatoes burst and become saucy.
- In another skillet, heat oil and cook the chicken cutlets until golden brown, about 3-4 minutes per side.
- Plate the chicken warm, topping with torn burrata, burst tomato mixture, and fresh basil.