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Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata Recipe

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This Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata is an elegant one-skillet meal featuring juicy pesto-coated chicken wrapped in savory prosciutto, sweet burst tomatoes, and creamy burrata. It’s a flavorful Italian-inspired dinner that’s perfect for weeknights or special occasions.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/4 cup basil pesto
  • 4 slices prosciutto
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cups cherry tomatoes
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 8 ounces burrata cheese
  • Fresh basil leaves, for garnish
  • Balsamic glaze (optional, for serving)

Instructions

  1. Season the chicken with salt, black pepper, and Italian seasoning.
  2. Spread a thin layer of basil pesto over each chicken breast.
  3. Wrap each chicken breast with a slice of prosciutto, pressing gently to secure.
  4. Heat the olive oil and butter in a large skillet over medium-high heat.
  5. Cook the chicken for 5–6 minutes per side, or until the prosciutto is crisp and the chicken is cooked through.
  6. Transfer the chicken to a plate and keep warm.
  7. In the same skillet, cook the garlic for about 30 seconds until fragrant.
  8. Add the cherry tomatoes and cook for 5–7 minutes until they soften and burst, releasing their juices.
  9. Return the chicken to the skillet and spoon the tomatoes over the top.
  10. Tear the burrata into large pieces and place it over and around the warm chicken.
  11. Garnish with fresh basil and drizzle with balsamic glaze if desired.
  12. Serve immediately with crusty bread, pasta, mashed potatoes, or roasted vegetables.

Notes

  • Substitute fresh mozzarella or ricotta for burrata if needed.
  • Boneless, skinless chicken thighs or turkey cutlets work well in place of chicken breasts.
  • Add fresh spinach to the tomatoes for extra greens.
  • Sprinkle toasted pine nuts over the finished dish for added texture.
  • Add crushed red pepper flakes for a touch of heat.
  • Store leftovers in the refrigerator for up to 3 days, keeping the burrata separate when possible. Reheat the chicken and tomatoes gently, then add fresh burrata before serving.

Nutrition

Find it online: https://thefamilycooking.com/pesto-chicken-saltimbocca-with-burst-tomatoes-and-burrata-recipe/