Chicken filet in Parma ham on rocket-melon salad and croutons+ styling variation

Name: Chicken filet in Parma ham on rocket-melon salad and croutons+ styling variation
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 discs Mixed rye bread; 7 TABLESPOONS Olive oil; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Parma ham (about 15 g each); 1/2 Cantaloupe melon; 1 collar Rocket; 5 Stem(s) Basil; 1 Shallot; 3 TABLESPOONS light balsamic vinegar; 1-2 TABLESPOONS liquid honey

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 discs Mixed rye bread
7 TABLESPOONS Olive oil
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Parma ham (about 15 g each)
1/2 Cantaloupe melon
1 collar Rocket
5 Stem(s) Basil
1 Shallot
3 TABLESPOONS light balsamic vinegar
1-2 TABLESPOONS liquid honey

Directions

1
Cut off the crust of the bread slices all around. Cut the bread slices into small cubes. Heat 2 tablespoons of oil in a frying pan. Fry the bread cubes crispy while turning. Take out and drain on kitchen paper.
2
Wash the meat and dab dry. Season lightly with salt and pepper. Wrap 2 slices of ham around each meat. Heat 2 tablespoons of oil in a large, ovenproof pan. Brown the meat on all sides and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes.
3
In the meantime, remove the seeds from the melon, peel and cut into thin slices. Clean and wash the rocket. Wash basil, shake dry, pluck off leaves. Peel and finely dice the shallot. Whip vinegar, diced shallots and honey.
4
Season with salt and pepper. Fold in 3 tablespoons of oil drop by drop. Carefully mix the rocket, melon slices, basil and dressing and place in the middle of a plate. Spread the croutons over them. Cut the meat into slices and arrange around the salad.