FOOD + ENTERTAINING
BASIL CHICKEN SALTIMBOCCA WITH
MARINATED TOMATOES AND BURRATA
Serves 4
For the chicken:
2 boneless, skinless chicken
breasts, sliced in half horizontally
(or 4 chicken cutlets)
2 cloves garlic, grated
Kosher salt and black pepper
1 cup fresh basil
8 thin slices prosciutto
3 large eggs, beaten
2 cups Panko breadcrumbs
For the marinated tomatoes:
2 cups cherry tomatoes, halved
¼ cup extra virgin olive oil, plus
more for cooking
2 tablespoons balsamic vinegar
2 tablespoons fresh thyme leaves
Zest of 1 lemon
3 balls burrata cheese, torn
on top of each cutlet. Wrap 2 pieces
of prosciutto around each cutlet to
secure the basil. Dredge both sides of
the chicken through the egg and then
through the Panko, pressing gently to
adhere. Place the chicken on a plate.
Prepare the tomatoes: In a bowl, toss
together tomatoes, 3 tablespoons olive
oil, balsamic vinegar, ½ cup fresh basil,
thyme, lemon zest, and a pinch of salt.
Heat a few tablespoons of oil in a large
skillet over medium-high. When the oil
shimmers, add the chicken and cook
until the bottom side is golden brown,
about 3–4 minutes. Carefully flip the
chicken and cook until golden brown
on the other side, about 3–4 minutes.
Transfer to a plate and season with salt.
Serve the chicken warm, topped with
torn burrata and marinated tomatoes.
Recipe from Half Baked Harvest
Prepare the chicken: Place the eggs and
Panko in separate shallow bowls. Rub
the chicken with garlic and season
with salt and pepper. Working with
1 cutlet at a time, press 2 basil leaves
NOTES:
I sauté the chicken until crispy on both sides,
then place on wire-lined pan and transfer to a
400˚ oven for 15–25 minutes (depending on
the size of the chicken breasts).
Serve over a bed of arugula for a full meal.
SUMMER 2020 61