Recipes
Photo by Emily Sterne
Seared Jamon Wrapped Chicken Breast with Ponzu Glazed Melon de Cavaillion
Serves 4
Ingredients
4 chicken breast halves, skin on
16 large basil leaves
8 slices Jamon
1 tablespoon butter
1 large shallot minced
1 tablespoon ginger minced
1 small melon, super ripe, cut into ½ inch dice
2 tablespoons, Wanjashan, organic ponzu
1 tablespoon sugar
Kosher salt and freshly ground black pepper to taste
Canola oil
Directions
Pre-heat oven to 375. In a sauté pan, season and sear the chicken breast skin side down until rendered for 5-6 minutes. Turn to cook on the other side for 1minute. Chicken will still be raw. Set aside to let come to room temp. Wrap each breast with the basil then the Jamon, return to saute pan and bake in oven till chicken hits 160, about 5 - 8 minutes, turning once. Once chicken is done, remove from pan and set aside. In same sauté pan, add 1 tablespoon butter and sauté the shallots and ginger for 1 minute. Mix together the ponzu and sugar and add to pan. Add melon. Simmer and reduce until the melon is glazed. Season. Plate with chicken breast sliced on the bias with melon on top.
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