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Wendy Magdaleno

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Recipe

Bone with Mustard and Melon

1h 20 mins
Low
2
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Delicious chicken breasts with mustard and melon to pamper your family.
Learn more about Wendy Magdaleno

Ingredients

4 portions
  • 1/4 cups Dijon mustard
  • 1/4 cups mustard, common
  • 2 teaspoons honey
  • 1 cup cream
  • 2 chickens, pitted
  • 1/2 teaspoons salt
  • 1/4 teaspoons black pepper
  • 1 china cantaloup
  • 1 Valencian winter melon
  • 2 tablespoons mayonnaise
  • 2 tablespoons butter

Preparation

Mix mustards, honey and cream in a bowl.
Divide the mixture in two parts, reserve one and in the other place the breasts seasoned with salt and pepper, let marinate for at least 30 min.
Cut the melons in half and take out balls with a round spoon, until filling a cup of each of the 2 types of melon.
Beat the mayonnaise with the reserved mustard mixture.
Melt the butter and cook the breasts until they are well cooked, slice, srvir into individual plates, accompany with the melon balls and the whipped mustard mixture.

PRESENTATION

Serve with kiwi slices.

TIPS

Refrigerate the breasts while marinating.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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