In this recipe, you should use a melon baller to prepare the fruit.
2 6ounce chicken breasts, boned and skinless
1/4 cup Dijon mustard
1/4 cup brown mustard
1/4 cup honey
3 tablespoons light cream
1 pinch salt
1 pinch white pepper
1 tablespoon salted butter
1/2 medium cantaloupe
1/2 honeydew melon
1 medium kiwi
2 tablespoons mayonnaise
2 large mint leaves as garnishes
Combine both mustards, the honey, cream, and salt and white pepper in a medium bowl and mix well. Next, spoon half of the mustard sauce into a glass mixing bowl. Set remainder aside.
Roll chicken in mustard marinade in the glass bowl, turning to coat completely. Cover and refrigerate for 30 minutes.
Heat butter in a large skillet over moderate heat until foamy. Remove chicken from the mustard marinade, shake off excess liquid and discard remainder. Place chicken in skillet and cook for 5 minutes on each side, or until chicken is well browned and no longer pink in the center and juices run clear.
To prepare melon balls, cut melon in half and remove seeds with a spoon. Prepare 2 cups of melon balls by scooping out equal amounts of flesh from each melon. Use a melon baller for this task (you can also use a 1/2-teaspoon measuring spoon if a melon baller is not available). To prepare kiwi fruit, peel and cut into thin slices. Set fruit aside.
Slice chicken breasts crosswise against grain and fan out on serving platters, set to the side. Place reserved mustard sauce in small saucepan. Whisk in mayonnaise and heat thoroughly, using moderate heat. Drizzle some mustard sauce over chicken
breasts. Add melon balls and kiwi, garnish with mint leaves; hand pass the remaining sauce.
Yield: 2 servings
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