Indulge in the vibrant flavors of Italy with my Caprese Chicken Saltimbocca recipe. Marry the classic taste of a traditional Caprese salad with the rich, savory elements of Saltimbocca. Wrap juicy chicken breasts with thin slices of prosciutto, then top with fresh basil leaves, roasted tomatoes, bocconcini , and a drizzle of balsamic vinegar.
For more delicious caprese flavors, I highly recommend my Caprese Zucchini Casserole or my White Bean Caprese Salad.
Finding new ways to use chicken breasts can sometimes be exhausting! Try my Ranch Chicken recipe for a tasty, crunchy, chicken, or my Cajun Chicken Mac and Cheese for a fun variation.
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What you will need to make Caprese Chicken Saltimbocca
- Chicken Breasts
- Prosciutto
- Cherry Tomatoes
- Garlic Cloves
- Baby Bocconcini Balls
- Fresh Basil
- Balsamic Vinegar
See recipe card for quantities.
Instructions
Start by preheating your oven to 425F. Prepare a 9"x13" baking dish by giving it a quick non-stick spray.
Pat down the chicken breasts to remove excess moisture. Wrap each chicken breast with 2 slices of prosciutto each. Place them in the prepared baking dish.
Cut all of the Cherry Tomatoes in half and mince the garlic very finely.
Place the chopped tomatoes and garlic in the baking dish around the chicken breasts and drizzle everything with a little olive oil. Bake for 25-30 minutes.
Remove the baking dish from the oven when the chicken's internal temperature reaches 165F. Scoop out the roasted tomates and garlic from the dish and place in a bowl.
Add the halved bocconcini balls, finely chopped basil, and balsamic vinegar to the tomatoes. Stir to combine.
Spoon the roasted tomato caprese mixture over the chicken breast when serving.
Storing the Caprese Chicken
Store any remaining Caprese Chicken Saltimbocca in an airtight container. Place in the refrigerator for up to 2 days.
Recipe
Caprese Chicken Saltimbocca
Ingredients
- 4 pieces Chicken Breast
- 8 slices Prosciutto
- 1½ cup Cherry Tomatoes cut in half
- 5 cloves Garlic minced
- 1 tablespoon Olive Oil
- 1 cup Mini Bocconcini cut in half
- ¼ cup Fresh Basil thinly sliced
- 1 tablespoon Balsamic Vinegar
Instructions
- Preheat the oven to 425F and prepare a 9"x13" baking dish by giving it a quick non-stick spray.
- Pat down the chicken breasts to remove excess moisture. Wrap each chicken breast with 2 slices of prosciutto each. Place them in the prepared baking dish.
- Place the chopped tomatoes and garlic in the baking dish around the chicken breasts and drizzle everything with a little olive oil.
- Bake the prepared chicken in the preheated oven for 25-30 minutes, or until the internal temperature of the chicken reaches 165F.
- Remove the baking dish from the oven when the chicken is ready. Scoop out the roasted tomates and garlic from the dish and place in a clean bowl.
- Add the halved bocconcini balls, finely chopped basil, and balsamic vinegar to the tomatoes. Stir to combine.
- Spoon the roasted tomato caprese mixture over the chicken breast when serving.
Made this for dinner tonight. It was a big Hit. Easy and soooo yummy!!