pesto-chicken-saltimbocca-with-burst-tomatoes-and-burrata
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!
Ingredients
4 chicken cutlets
8 thin slices of prosciutto
3 cups cherry tomatoes
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