Ingredients

• 4 thin cut chicken breasts
• 1/3 cup basil pesto
• 8 thin slices of prosciutto
• 1 1/2 cups Panko bread crumbs
• 2/3 cup grated parmesan
• 2 balls (8 ounces) burrata cheese, torn into pieces
• basil leaves
• 3 cups cherry tomatoes
• 1/4 cup extra virgin olive oil, plus more for cooking
• 2 shallots, thinly sliced
• 6 cloves garlic, chopped
• 2 teaspoons honey
• 2 tablespoons fresh thyme leaves
• zest of 1 lemon
• chili flakes
• kosher salt and black pepper
• 2 tablespoons balsamic vinegar

Directions

1. In a bowl, toss the chicken with the pesto, coating the chicken fully. Combine the Panko and parmesan in a separate shallow bowl. ( I like to use a pie plate)
2. Working with 1 chicken breast at a time, press 2 basil leaves on top of each cutlet. Wrap 2 pieces of prosciutto around each cutlet to secure the basil.(it may tear a bit and that is ok!) The oils from the pesto should moisten the prosciutto, if not drizzle lightly with olive oil.
3. Dredge through the Panko, pressing to adhere. Place the chicken on a plate.
4. To make the tomatoes. In a large skillet, over high heat, combine the olive oil, 2 cups tomatoes, shallots, garlic, thyme, lemon zest, and a pinch each of chili flakes, salt, and pepper. Cook until the tomatoes burst about, 10 minutes. Turn the heat off.
5. Halve the remaining tomatoes and stir them in with the vinegar and honey.
6. Heat a few tablespoons of oil in a large skillet over medium-high. When the oil shimmers, add the chicken and cook until golden brown, 3-4 minutes per side. Remove from the skillet and season with salt.
7. Serve the chicken warm topped or alongside the torn burrata, tomatoes, and fresh basil.

If you decide to serve with pasta I recommend that you toss the noodles with some of the burst tomatoes.