Chicken Prosciutto Cutlets with Melon Salsa
- Yield servings
Ingredients
- 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
Instructions
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
