This summery riff on saltimbocca is simplicity itself, with big flavor hits provided by prosciutto and heirloom tomatoes. Fragrant shallots, grated to a pulp, serve as a marinade for the chicken, yielding delicious results. Summer tomatoes have a beefiness and richness unlike those harvested any other time of year. They stand up well to robust chicken thighs and salty prosciutto. You can also try this recipe using a standard white fish such as cod or halibut and adjust the cooking time depending on the choice of protein.
2 medium shallots
4 (4-oz.) skinless, boneless chicken thighs or chicken breast cutlets
1 (1-oz.) pkg. fresh basil, divided
8 thin slices prosciutto (4 oz.)
6 large multicolored heirloom tomatoes, thinly sliced
3 tablespoons olive oil, divided
1/4 teaspoon kosher salt
Est. added sugars 0
How to Make It
Grate shallots; coat chicken pieces with shallot pulp. Place 1 large basil leaf on each chicken piece, and wrap each tightly with 2 prosciutto slices. Wrap each chicken piece tightly in plastic wrap; chill at least 30 minutes or up to 2 hours.
Arrange tomato slices on a platter. Finely chop remaining basil leaves to equal 1/4 cup. Sprinkle basil over tomatoes; let stand 30 minutes.
Preheat oven to 400°F.
Remove plastic wrap from chicken; discard plastic wrap. Place chicken on a baking sheet; drizzle with 1 1/2 teaspoons oil. Bake at 400°F for 30 minutes or until done. Drizzle remaining 2 1/2 tablespoons oil over tomatoes; sprinkle with salt. Divide tomato mixture evenly among 4 plates; top with chicken. Garnish with any remaining basil sprigs, if desired.