Tuesday, June 18 2013, 11:48 AM MDT
Honey Glazed Chicken With Fresh Melon Salad
As Aired On August 13, 2012
Recipe Courtesy Of Chef Bryan Woolley
4-6 Boneless Skinless Chicken Breasts, flattened evenly
¼ freshly chopped basil
2 tbsp lemon zest
¼ cup honey
¼ cup extra virgin olive oil
2 tbsp freshly squeezed lemon juice
Kosher Salt and Freshly Ground Pepper
Extra Virgin Olive Oil
1.) Preheat oven to 450 degree’s.
2.) Place prepared chicken onto a baking sheet and sprinkle with salt and pepper.
3.) Place a sauté pan on the stove and heat.
4.) In a small bowl add chopped basil, lemon zest, honey, olive oil, and lemon juice. Stir to combine.
5.) Divide marinade in half and set some aside.
6.) Using a pastry brush lightly brush the chicken breasts.
7.) Once the sauté pan is hot. Drizzle enough olive oil into the pan to lightly coat the bottom.
8.) Place the chicken breasts into the heated sauté pan and sear on each side for 2 minutes.
9.) Brush the chicken with glaze again.
10.) Place the pan (make sure it’s oven safe) into the oven for an additional 10 minutes to finish cooking.
11.) Discard the marinade that has been used with the raw chicken.
12.) Serve the reserved marinade with the fully cooked chicken.
Fresh Melon Salad
1 honeydew melon, deseeded, peeled and cubed
1 cantaloupe melon, deseeded, peeled and cubed
1 small seedless watermelon, peeled and cubed
¼ cup honey
¼ cup fresh lime juice
Pinch of Cayenne Pepper
1.) Add freshly prepared melon to a large bowl.
2.) In a microwave safe bowl, combine honey and lime juice, heat until combined well.
3.) Pour honey mixture over melon, gently stir to coat.
4.) Chill and Serve.
(Copyright 2012 Sinclair Broadcasting Group.)