Name: Air-Fryer Prosciutto-Wrapped Chicken with Cantaloupe-Cucumber Salad
Total time: 35 min
Ingredients: 2 tablespoons extra-virgin olive oil; 2 teaspoons lemon juice; ¼ teaspoon ground black pepper , divided; ⅛ teaspoon table salt; 1 cup ½-inch cantaloupe pieces; ¼ English cucumber , halved lengthwise and sliced thin crosswise (1 cup); 2 ounces feta cheese , crumbled (½ cup); 2 tablespoons chopped fresh mint; 2 (6-ounce) boneless, skinless chicken breasts , trimmed; 4 thin slices prosciutto (2 ounces); 2 ounces (2 cups) baby arugula

Why This Recipe Works

To do so, we wrapped each breast in two slices of salty prosciutto, the only seasoning and fat they needed. For a healthy plate, we added salad, using cantaloupe since prosciutto and cantaloupe are a classic pairing. We pounded the chicken breasts to a uniform thickness so that they would take the same time to air-fry and would cook through by the time the prosciutto fat rendered and the wrapper was crisp. The edges of the chicken also crisped up, adding pleasant crunch to the dish. Making the salad first allowed the cantaloupe and cucumber to absorb the flavorful dressing while the chicken cooked.

Before You Begin

Packaged, presliced prosciutto tends to yield more consistent slices than prosciutto from the deli counter. This recipe can be easily doubled.

Instructions

Whisk oil, lemon juice, ⅛ teaspoon pepper, and salt together in large bowl. Add cantaloupe, cucumber, feta, and mint and toss to combine; set aside.

Pound chicken between 2 sheets of plastic wrap to uniform thickness. Pat dry with paper towels and sprinkle with remaining ⅛ teaspoon pepper. For each breast, shingle 2 slices of prosciutto on counter, overlapping edges slightly. Lay chicken in center, then wrap prosciutto around chicken.

Arrange breasts seam side down in air-fryer basket, spaced evenly apart, alternating ends. Place basket into air fryer and set temperature to 400 degrees. Cook until edges of prosciutto begin to brown and chicken registers 160 degrees, 12 to 18 minutes, flipping chicken halfway through cooking.

Add arugula to cantaloupe mixture and toss to combine. Season with salt and pepper to taste. Serve chicken with salad.