Chicken Prosciutto Cutlets with Melon Salsa

  • Yield: servings


1cup diced ripe honeydew melon
1cup diced ripe cantaloupe
1cup diced ripe red watermelon
2-- green onions, thinly sliced
2teaspoons fresh lime juice
1 1/4teaspoons kosher salt, divided
1/2teaspoon ground black pepper, divided
4-- boneless skinless chicken breast halves
1/4cup prepared basil pesto
8-- thin slices prosciuto ham
1tablespoon olive oil
1/4-- crumbled gorgonzola cheese
2tablespoons toasted pine nuts
-- fresh basil sprigs for garnish


In medium bowl, combine melons, onions and lime juice. Season salsa with 1/4 teaspoon salt and 1/8 teaspoon pepper; cover and set aside. Pound chicken to even thickness to 1/2-inch. Season chicken with remaining salt and pepper; coat with pesto. Wrap each chicken cutlet with 2 pieces of prosciuto. Chill chicken and salsa for 30 minutes. Heat oil in large skillet over medium heat. Cook chicken, turning once, for 8 to 10 minutes or until cooked through. Arrange chicken on platter. Spoon salsa over top. Sprinkle with cheese and pine nuts. Garnish with basil. Makes 4

Note: for ease of preparation pre-cut melon is usually readily available at your grocer's salad bar