We gobbled up the original version of this classic Italian dish when it was published in Bon Appétit. I had to try this summery version of the same dish. It was absolutely incredible.
This recipe was adapted from Half Baked Harvest.com. I used boneless, skinless chicken thighs instead of chicken breasts, increased the amount of garlic, and substituted ciliegine mozzarella balls for the burrata. It is an amazing adaptation of the original recipe.
Yield: Serves 4 to 6
- 6 boneless, skinless chicken thighs
- 6 cloves garlic, grated
- coarse salt and freshly ground black pepper
- 1 cup fresh basil, approximately, divided
- 10 thin slices prosciutto
- 3 large eggs, beaten
- 2 cups Panko bread crumbs
- 2 cups cherry or grape tomatoes, halved
- 3 T extra virgin olive oil, plus more for cooking
- 2 T balsamic vinegar
- 2 T fresh thyme leaves, optional
- zest of 1 lemon, optional
- 4 oz ciliegine mozzarella balls or 3 balls burrata cheese, torn
- Working one at a time, place the chicken thighs between 2 sheets of plastic wrap. Pound to achieve even thickness.
- Place the eggs and Panko in separate shallow bowls. (I used glass pie dishes.)
- Rub the chicken with garlic (1 clove per chicken thigh) and season with salt and pepper.
- One at a time, press 2 basil leaves on top of each chicken thigh.
- Wrap 2 pieces (1 1/2 pieces if small) 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.
- Make the marinated tomatoes: In a bowl, toss together the tomatoes, 3 tablespoons olive oil, the balsamic vinegar, 1/2 cup fresh basil (chiffonade), and a pinch of salt, as well as the thyme and lemon zest, if using. (I omitted the thyme and lemon zest.) Add the cheese, if using ciliegine. Toss to combine. Set aside.
- 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 lightly season with salt.
- Serve the chicken warm topped with the mozzarella/burrata and marinated tomatoes.