Chicken Saltimbocca & Marinated Tomato Salad
Total Time: 35 min | Prep Time: 20 min | Cook Time: 15 min | Serves: 4
INGREDIENTS
- 2 7.5 oz Mighty Vine® Cherry Tomatoes, halved
- 4 thin slices prosciutto, divided
- 3 large eggs, beaten
- 3 balls burrata cheese, torn
- 2 chicken breasts, boneless, skinless
- 2 cloves garlic, minced
- 1 lemon, zested
- 2 cups panko breadcrumbs
- 1 cup fresh basil, divided
- ⅓ cup extra virgin olive oil, divided
- 2 tbsp balsamic vinegar
- 2 tbsp fresh thyme
- Salt and black pepper, to taste
- Basil, for garnish
Directions
Step 1
In a bowl, toss them tomatoes with 3 tablespoons of oil, vinegar, ½ cup basil, thyme, lemon zest, and a pinch of salt. Set aside to marinate.
Step 2
Slice the chicken breasts in half.
Step 3
In two shallow bowls, place the eggs in one and the breadcrumbs in the other.
Step 4
One at a time, rub each cutlet of chicken with garlic, salt, and pepper. Place basil leaves on the cutlet, wrapping pieces of prosciutto around each cutlet to secure the basil.
Step 5
Dip wrapped chicken in the egg and then through the breadcrumbs, pressing gently to adhere. Place on a plate. Repeat for each cutlet.
Step 6
Heat the remaining oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes until bottom sides are
Step 7
Transfer chicken to a plate. Add the burrata and top with the marinated tomatoes. Garnish with basil.