Prosciutto-Wrapped Chicken Breasts with Cantaloupe-Cucumber Salad

Name: Prosciutto-Wrapped Chicken Breasts with Cantaloupe-Cucumber Salad
Yield: Serves 4
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed and pounded ½ inch thick; 1 teaspoon, table salt, divided; 1/2 teaspoon, pepper, divided; 4 ounces, thinly sliced prosciutto; 5 tablespoons, extra-virgin olive oil, divided; 1 1/2 tablespoons, lemon juice; 5 ounces (5 cups), baby arugula; 2 cups ½-inch, cantaloupe pieces; 1/2 , English cucumber, halved lengthwise and sliced thin crosswise; 4 ounces, feta cheese, crumbled (1 cup); 1/4 cup, chopped fresh mint

Main Courses
Chicken
Weeknight

Appears in Cook's Country June/July 2020

Why stuff when you can wrap? This flavorful supper is on the table in about 30 minutes.

SERVES 4

TIME 30 minutes

Prosciutto-Wrapped Chicken Breasts with Cantaloupe-Cucumber Salad

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