Flattened Chicken With Cantaloupe and Arugula

• 2 cups cantaloupe balls
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Coarse sea salt
• Pinch chili powder
• 6 8-ounce skinless, boneless chicken breast halves
• 1/4 cup olive oil
• Kosher salt
• 2 cups thickly slivered arugula (not baby arugula)

1. Mix the cantaloupe, oil and lemon juice in a bowl.
2. Season to taste with salt and chili.
3. It should be a little spicy.
4. Cut each chicken breast in half horizontally and place between two sheets of plastic wrap.
5. Using a heavy meat pounder, evenly flatten each piece to 1/4-inch thick.
6. Brush the chicken with oil, season with salt and set aside for at least 5 minutes.
7. Place a large skillet over high heat.
8. Add the chicken pieces in batches to avoid crowding and cook for 1 1/2 minutes.
9. Turn and cook for 30 seconds.
10. (This side may not seem cooked through, but it will continue to cook as it sits.)
11. Lay the finished pieces side by side on a baking sheet to cool slightly.
12. Transfer to a serving plate and pour the cooking juices over the chicken.
13. Serve topped with arugula, cantaloupe and cantaloupe juices (or with squashed tomatoes and their juices).

cantaloupe, olive oil, lemon juice, salt, chili powder, skinless, olive oil, kosher salt, thickly slivered arugula

Taken from cooking.nytimes.com/recipes/11653 (may not work)