Chicken Saltimboca with Pasta and Mushrooms

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

 

1. 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.
2. 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.
3. 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