Chicken Paillard with Prosciutto, Melon and Mint Salad
Ingredients
- 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
Preparation
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.
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.