Chicken Breast With Melon Salsa - cooking recipe

Ingredients

1 1/2 lb cantaloupe melon, 1/2 cubed, 1/2 pureed
1-2 tbsp light balsamic vinegar
1/2 bunch fresh mint, chiffonade + extra for garnish
3 tbsp oil
4 None chicken breasts
8.75 oz couscous
1 tsp curry powder
1 tbsp butter or margarine
1/2 lb tomatoes, finely chopped

Preparation

Mix melon cubes and puree, season to taste and add vinegar and mint then chill.
Heat 2 tbsp of oil in a skillet and cook chicken breasts over low heat for about 10 mins per side. Meanwhile, bring 1 cup water, 1 tbsp oil and 1 tsp salt to a boil. Remove from heat, add couscous and curry powder. Let swell for 2 mins then add butter and cook over low heat. Fluff with a fork then add chopped tomatoes. Serve with chicken and melon salsa on 4 plates, garnished with mint.