Chicken Breast With Melon Salsa

• 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

1. Mix melon cubes and puree, season to taste and add vinegar and mint then chill.
2. 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.

cantaloupe, light balsamic vinegar, fresh mint, oil, chicken breasts, couscous, curry powder, butter, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/19769 (may not work)