New friends and a great meal!

First of all welcome everyone from New Friend Friday! I love making new friends, and I hope you like what you see.

Speaking of new friends, I have another new friend, Jen from Beantown Baker.  She has graciously agreed to guest blog for me.  She has an excellent summer chicken recipe I am making this weekend.  I know my husband will LOVE it.  Even better, is it's super easy for you busy moms!  Have a great weekend, and please make Jen feel welcome! 

So Hello Just Another Manic Momday Readers! My name is Jen from Beantown Baker. I am an engineer by day and a baker at night. I live with my Hubby and two cats in a tiny Boston condo. Hubby serves as my official taste tester for all the treats that I make in the kitchen. While I mostly blog about delicious baked goods, you'll also find savory meals, occasion travel or Boston posts, and even giveaways! The number one all time favorite thing I've made since I started blogging would have to be these Oreo Cupcakes. They're awesome. Enough about me, let's get on to this chicken recipe.



This recipe comes from Cooking Light. It uses fresh melon and cucumber to create a perfectly summery meal. The chicken can be cooked however you prefer. If we had a grill, I definitely would have just grilled the chicken breasts. If you have leftover salsa, it's great served with plain or cinnamon pita chips.

Chicken with Melon Salsa - from Cooking Light
Printable Recipe
Salsa
1 cup (1/2-inch) cubed honeydew melon
1 cup (1/2-inch) cubed cantaloupe
1/2 cup diced peeled cucumber
1/2 cup diced red onion
1/4 cup chopped fresh mint
1 tsp grated lime rind
3 Tbsp fresh lime juice
2 Tbsp extra-virgin olive oil
2 tsp minced jalapeño pepper
1 tsp light agave nectar (or 1/2 tsp sugar)

Chicken
3/4 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
6 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Prepare grill to medium-high heat.

Combine first 10 ingredients; stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine.

Sprinkle chicken evenly with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Coat chicken with cooking spray.

If grilling: Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done.

If broiling: Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side.

Serve with salsa; garnish with mint sprigs, if desired.