Monday, July 27, 2009

Tender Baked Chicken Breast Salad with Cantaloupe Chutney

Dig into this delish Summer salad!


Preheat the oven to 425 degrees or set your grill to medium heat.
Gather up your ingredients...

3-4 boneless, skinless Chicken breast

1 cup Mayonaisse

1 Tablespoon Deli Mustard

1 Tablespoon Dry Dill

1 Teaspoon Kosher Salt

1/2 Teaspoon Pepper

1/2 Teaspoon Cayenne Pepper

2 Cups unseasoned Bread Crumbs

Stir together the Mayo, Mustard, Dill, Salt, Pepper, and Cayenne Pepper. Spread evenly over both sides of Chicken breast (If you have a chance, do this 2-4 hours ahead of time and refrigerate so the Chicken can absorb the ingredients). Place your breadcrumbs into a bowl and roll the Chicken breast into the crumbs. Place onto an ungreased baking dish and cook in the oven for approximately 35 minutes or, if grilling, allow to cook on indirect heat about 15 minutes on each side. Remove and let rest.

The Cantaloupe Chutney:
1/2 Cantaloupe
1/2 Red Onion
1 small Yellow Zucchini
1 Lime
1 Teaspoon Sugar
1 Teaspoon Salt
A sprinkle of Ginger
Dice the Cantaloupe, Onion and Zucchini. Add the Sugar, Salt and Ginger. Thoroughly squeeze the Lime over the mixture along with a bit of grated Lime skin (zest) over the ingredients. Stir well and refrigerate (the Chutney is even better when done overnight).
For Plating:
Slice the Chicken Breast and serve with a bed of tender salad greens topped with Cantaloupe Chutney.

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