Watermelon: so hot right now
These days it seems like watermelon is a top choice in everything from cocktails to salads and why not? Who wouldn’t want watermelon in almost EVERYTHING! The juicy texture is so versatile and the flavor is subtle enough not to be overbearing in any dish.
I’ve been experimenting a lot with ways to use watermelon – and lets be real- when you buy a watermelon there’s A LOT of watermelon to go through; so using it in various ways reduces the waste.
So, after making my watermelon salsa for tacos, I found myself with half a watermelon in dire need of use. And that, my friends, is how this recipe came about.
A fresh open faced sandwich is perfect for lunch or a light dinner during the summer months. With hardly any preparation required, it’s effortless to make on those days you just don’t want to cook. Pair the watermelon with creamy Burrata and grilled chicken and you have yourself a flavor bomb on a piece of bread.
Check out the recipe below:
Preheat oven to 450 degrees F
Take seasoned chicken breast and place in a baking pan lined with parchment paper. Drizzle olive oil over top and bake in oven for 15-25 minutes flipping half way.
Remove from oven and allow to rest.
Meanwhile, in a small bowl, add olive oil, shallots and arugula. Toss until well incorporated. Set aside.
Place ciabatta in oven and lightly toast (about 4-5 minutes).
Thinly slice chicken breast. Spread a small layer of pesto on toasted ciabatta. Add a good chunk of Burrata (i’ll let you be the judge as you should never tell a person how much Burrata to eat). Add sliced chicken, tomato, watermelon cubes and top with arugula salad and a drizzle of balsamic with freshly cracked salt and pepper.
Cook time of chicken breast depends on size. For 7 oz chicken breast, cook time is between 15-20 minutes; for 10 oz chicken breast, it can take between 20-25 minutes.