Chicken And Melon Salad With Green Chili Mayonnaise
|Butter||2 Tablespoon (1/4 Stick)|
|Whole chicken breasts||2 , boned, skinned and slightly flattened to even thickness|
|Honeydew melon||1⁄2 , peeled, seeded and sliced (At Room Temperature)|
|Green chili mayonnaise||2 Tablespoon (Adjust Quantity As Needed)|
|Parsley sprigs||2 (For Garnish)|
Preheat oven to 350°F.
Cut piece of waxed paper or foil to fit heavy skillet large enough to hold chicken in 1 layer.
Set paper aside.
Melt butter in skillet.
Add chicken to melted butter, turning just until surface of meat begins to whiten.
Press waxed paper or foil over chicken.
Cover skillet tightly with lid and bake just until juices run clear, about 8 minutes; do not overcook.
Alternate chicken and melon in fan pattern on platter or individual plates.
Cover and refrigerate.
Let stand at room temperature 15 to 20 minutes before serving.
Spoon Green Chili Mayonnaise across top.
Garnish with lime.