Chicken Paillard with Prosciutto, Melon and Mint Salad
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
- 4 cups baby arugula
- 1 cup loosely packed mint leaves
- 1/4 cup picked tarragon leaves
- 2 spring onions or 4 scallions, thinly sliced on an angle
- 1/2 small hand melon (such as cantaloupe or Galia), peeled and seeded
- 12 slices good quality Prosciutto di Parma (not too thinly sliced—you want ribbons of ham not shaved ham)
- 4 6-ounce pieces boneless, skinless chicken breast
- Salt and pepper
- 1 teaspoon crushed red pepper flakes
- 1 clove garlic, crushed
- 2 to 3 tablespoons olive oil
- 1/2 cup dry white wine
- 2 lemons, divided
- 1 tablespoon butter
Combine greens, herbs and scallions. Slice the seeded, peeled half melon into thin strips lengthwise then halve the slices across into thin planks about 2 1/2-inches long; combine the sliced melon with the greens. Cut the prosciutto slices lengthwise to make 2 ribbons from each slice; reserve.
Heat a large, nonstick or cast-iron skillet over medium-high heat.
Butterfly chicken pieces and pound very thin; season with salt, pepper and a little sprinkle of chili flakes. Add oil to pan, 2 turns, and crushed garlic. Cook 2 pieces of chicken 2-3 minutes on each side to golden; remove to a warm platter and cover. Add more oil to the pan, if necessary, and repeat with remaining chicken. Add wine to pan and deglaze; add juice of 1 lemon and swirl in butter to finish sauce.
Dress greens and melon with juice from remaining lemon, to taste, and drizzle salad with a little EVOO. Season with salt to taste.
To serve, place chicken on plates, spoon a little wine and lemon sauce over them and top with 6 loosely mounded ribbons of prosciutto and then some of the greens and melon salad.