Flattened Chicken With Cantaloupe and Arugula
Published July 21, 2007
- Total Time
- About 15 minutes
- Rating
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Ingredients
FOR THE CANTALOUPE
2 cups cantaloupe balls
2 tablespoons olive oil
1 tablespoon lemon juice
Coarse sea salt
Pinch chili powder
FOR THE CHICKEN
6 8-ounce skinless, boneless chicken breast halves
¼ cup olive oil
Kosher salt
2 cups thickly slivered arugula (not baby arugula)
Nutritional analysis per serving (6 servings)
5 grams carbs; 166 milligrams cholesterol; 412 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 1 gram fiber; 704 milligrams sodium; 52 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the cantaloupe, oil and lemon juice in a bowl. Season to taste with salt and chili. It should be a little spicy.
- Step 2
Cut each chicken breast in half horizontally and place between two sheets of plastic wrap. Using a heavy meat pounder, evenly flatten each piece to ¼-inch thick. Brush the chicken with oil, season with salt and set aside for at least 5 minutes.
- Step 3
Place a large skillet over high heat. Add the chicken pieces in batches to avoid crowding and cook for 1 ½ minutes. Turn and cook for 30 seconds. (This side may not seem cooked through, but it will continue to cook as it sits.) Lay the finished pieces side by side on a baking sheet to cool slightly. Transfer to a serving plate and pour the cooking juices over the chicken. Serve topped with arugula, cantaloupe and cantaloupe juices (or with squashed tomatoes and their juices).
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