Prosciutto-Wrapped chicken breasts with cantaloupe-cucumber salad Recipe
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 This recipe for Prosciutto-Wrapped chicken breasts with cantaloupe-cucumber salad is from Don's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 (5 to 7 ounce) boneless, skinless chicken breasts, trimmed and pounded to 1/2 inch thick...
1 t table salt, divided...
1/2 t pepper, divided...
4ounces thinly clicked prosciutto, buy prepackaged..
5 T extra virgin olive oil, divided...
1 1/2 T fresh lemon juice...
5 ounces baby arugula, 5 cups will do...
2 cups 1/2 inch cantaloupe pieces...
1/2 English cucumber, halved lengthwise and sliced thin crosswise...
4 ounces feta cheese, crumbled, 1 cup...
1/4 cup chopped fresh mint...
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Directions: |
Directions:Pat chicken dry with paper towels, sprinkle with 1/2 t salt, 1/4 t pepper, wrap each breast with 2 slices of prosciutto...
Heat 1 T olive oil in a 12 inch skillet over medium heat until shimmering, add chicken and cook, covered, until well browned on first side, about 5 minutes, gently flip and continue to cook uncovered until chicken registers 160º, about 5 minutes longer...
Transfer chicken to a platter and let it rest while preparing salad...
Whisk lemon juice, remaining salt, pepper and remaining olive oil together in a large bowl...
Add the arugula, cantaloupe, cucumber, feta and mint to the dressing and toss gently to combine...
Slice chicken and serve with the salad...
Enjoy! |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: Good for a summer evening dinner, a cold beer or a crisp white wine goes well...
Don’t forget sliced Italian bread with olive oil and Italian seasonings with a hit of crushed red pepper....
Enjoy!
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