Summary

Ingredients

• 4 skinless chicken breasts
• 500 g melon (s), orane flesh
• 1 onion (s), red, chopped
• 1 bunch basil, chopped
• 2 tablespoon rapeseed oil
• 1 dl white wine or broth
• 0.5 teaspoon ½ ginger powder
• some chilli, dried, crushed
• Salt and pepper from the mill

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Instructions

1. Cut the melon into small cubes (approx. 1 - 2 cm). Sweat the onions in a little oil until translucent, add the melon cubes and deglaze with wine. Add the chilli, salt and pepper and simmer for about 10 minutes.
2. Meanwhile, salt and pepper the chicken breasts. Fry in the remaining oil for approx. 10 - 12 minutes.
3. Season the melon ragout with basil and ginger and serve on 4 preheated plates. Slice the chicken breasts and place on top. Garnish with a few basil leaves.