Prosciutto-Wrapped Chicken Breasts with Cantaloupe-Cucumber Salad
By America's Test KitchenPublished on April 21, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded ½ inch thick1 teaspoon table salt, divided½ teaspoon pepper, divided4 ounces thinly sliced prosciutto 5 tablespoons extra-virgin olive oil, divided1 ½ tablespoons lemon juice 5 ounces (5 cups) baby arugula 2 cups ½-inch cantaloupe pieces½ English cucumber, halved lengthwise and sliced thin crosswise4 ounces feta cheese, crumbled (1 cup)¼ cup chopped fresh mint
Before You Begin
Packaged, presliced prosciutto tends to yield more consistent slices than prosciutto from the deli counter.
Instructions
- Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Wrap each breast with 2 slices prosciutto.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add chicken and cook, covered, until well browned on first side, about 6 minutes. Gently flip and continue to cook, uncovered, until chicken registers 160 degrees, about 6 minutes longer. Transfer chicken to platter and let rest while preparing salad.
- Whisk lemon juice, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and remaining ¼ cup oil together in large bowl. Add arugula, cantaloupe, cucumber, feta, and mint to dressing and toss to combine. Slice chicken and serve with salad.
Time
30 minutesYield
Serves 4Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded ½ inch thick
1 teaspoon table salt, divided
½ teaspoon pepper, divided
4 ounces thinly sliced prosciutto
5 tablespoons extra-virgin olive oil, divided
1 ½ tablespoons lemon juice
5 ounces (5 cups) baby arugula
2 cups ½-inch cantaloupe pieces
½ English cucumber, halved lengthwise and sliced thin crosswise
4 ounces feta cheese, crumbled (1 cup)
¼ cup chopped fresh mint
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded ½ inch thick
1 teaspoon table salt, divided
½ teaspoon pepper, divided
4 ounces thinly sliced prosciutto
5 tablespoons extra-virgin olive oil, divided
1 ½ tablespoons lemon juice
5 ounces (5 cups) baby arugula
2 cups ½-inch cantaloupe pieces
½ English cucumber, halved lengthwise and sliced thin crosswise
4 ounces feta cheese, crumbled (1 cup)
¼ cup chopped fresh mint
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded ½ inch thick
1 teaspoon table salt, divided
½ teaspoon pepper, divided
4 ounces thinly sliced prosciutto
5 tablespoons extra-virgin olive oil, divided
1 ½ tablespoons lemon juice
5 ounces (5 cups) baby arugula
2 cups ½-inch cantaloupe pieces
½ English cucumber, halved lengthwise and sliced thin crosswise
4 ounces feta cheese, crumbled (1 cup)
¼ cup chopped fresh mint
Why This Recipe Works
Pounding the chicken breasts ½ inch thick ensures that they're cooked through by the time the prosciutto wrapper is rendered and crisp.
Before You Begin
Packaged, presliced prosciutto tends to yield more consistent slices than prosciutto from the deli counter.
Instructions
- Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Wrap each breast with 2 slices prosciutto.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add chicken and cook, covered, until well browned on first side, about 6 minutes. Gently flip and continue to cook, uncovered, until chicken registers 160 degrees, about 6 minutes longer. Transfer chicken to platter and let rest while preparing salad.
- Whisk lemon juice, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and remaining ¼ cup oil together in large bowl. Add arugula, cantaloupe, cucumber, feta, and mint to dressing and toss to combine. Slice chicken and serve with salad.
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