When my family was in Italy a few years ago one of me and my sister's favorite things to eat was melon wrapped in prosciutto. I saw this recipe and knew it was perfect for her birthday party. The original recipe used turkey cutlets, but I subbed in a chicken breast. I absolutely loved the melon salsa. It could easily be used as a dip or eaten straight up. Enjoy!
1 1/2 cup cantaloupe, chopped
1 1/2 cup honeydew melon, chopped
1 small (1/2 cup) Kirby (pickling) cucumber, shredded (I used a regular cucumber and diced it)1 jalapeño, seeded and finely chopped
1/4 cup (loosely packed) fresh basil leaves, chopped
Salt and coarsely ground black pepper
4 (1-1/2 pound) chicken breasts
4 ounce prosciutto, thinly sliced
Grease grill rack. Prepare outdoor grill for direct grilling over medium heat. From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lime into 4 wedges and set aside. In medium bowl, combine lime juice, cantaloupe, melon, cucumber, jalapeño, basil, and 1/4 teaspoon salt. Makes about 3 cups salsa. Sprinkle chicken with lime peel and 1/4 teaspoon pepper. Wrap chicken with prosciutto, pressing prosciutto firmly to chicken. Place chicken on hot grill rack and cook 5 to 7 minutes or until chicken loses its pink color throughout, turning over once. Transfer chicken to plate; serve with melon salsa and lime wedges.