Chicken Prosciutto Cutlets with Melon Salsa

  • Yield servings


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



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