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Chicken With Watermelon Salsa
Watermelon adds juicy flavor to salsa.
Chicken With Watermelon SalsaPhoto courtesy of National Watermelon Promotion Board
Servings
50
50
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Watermelon
- Chicken
Chef Tony Jung
University of Massachusetts
Amherst, Mass.
At University of Massachusetts, chef Tony Jung creates a salsa from a favorite seasonal fruit: watermelon. The juicy red fruit is combined with bacon, jalapenos, green peppers, cilantro and lime to liven up a basic chicken prep with a refreshing twist. Made in quantity, the watermelon salsa can be cross-utilized as a snack with chips or a topping for tacos and salads.
Ingredients
Watermelon salsa
9¼ oz. bacon
1 lb. 9 oz. seedless watermelon, diced
9¼ oz. red onions, diced
9¼ oz. green bell peppers, diced
3 oz. jalapeno, seeded and diced
1½ oz. cilantro, diced
1 tbsp. lime juice
1½ tsp. kosher salt
Chicken
2 lb. 1 oz. all-purpose flour
¼ cup plus ½ tsp. ground black pepper
50 boneless chicken breast cutlets (4½ oz. each)
¼ cup plus ½ tsp. canola oil
Steps
Prepare salsa: Cook bacon in 350 F. convection oven until full cooked. Cool slightly and dice; set aside.
In container, combine watermelon, onions, green peppers, jalapeno, cilantro, lime juice and salt; mix well. Top with bacon. Refrigerate until ready to serve.
Meanwhile, prepare chicken: In container, combine flour and black pepper; mix well. Dredge chicken in flour mixture, coating twice.
Preheat griddle to 350 F. Add canola oil. When hot, add coated chicken. Cook until golden on both sides and internal temperature reaches 165 F.
To serve, place chicken on plate and top with salsa.
Photo courtesy of National Watermelon Promotion Board
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