Chicken Saltimbocca with Roasted Cherry Tomatoes
Prep time: 10 Min - Cook time: 20 Min - Total time: 30 Min - Serves 2
Ingredients
- 4 chicken cutlets
- 8 thin slices of prosciutto
- 1/2 cups Panko bread crumbs
- 2/3 cup grated parmesan
- 3 cups cherry tomatoes, halved
- 1/4 cup extra virgin olive oil, plus more for cooking
- 2 shallots, thinly sliced
- 6 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- kosher salt and black pepper
- 1 piece burrata or fresh mozzarella
- Fresh basil for garnish
Instructions
- Pound the chicken to flatten and produce an even thickness for proper cooking. Season with salt and pepper, then wrap the breast in a slice of the prosciutto. Press into the panko breadcrumbs to form a crust.
- Heat a large skillet over medium heat, add some olive oil and bring to heat. Place the panko covered chicken into the skillet and cook for approx. 5 minutes, then flip. Add the cherry tomatoes, shallots and garlic along with the chicken. Cook until nicely browned and temperature of 165 has been reached.
- For Serving, place the mozzarella or burrata on top, and drizzle with the cherry tomatoes and garnish with some sliced basil.
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Notes:
Horrible photograph - have tried to fix it - but honestly, I am just going to put it on the menu again and start over. The dish was tasty though.
All Photographs Copyright Tink's Kitchen and JSGrey
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