Chicken With Watermelon Salsa
Chef Tony Jung
University of Massachusetts
At University of Massachusetts, chef Tony Jung creates a salsa from a favorite summer 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.
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
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
- 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