Bayou Chicken With Cantaloupe Salsa

This was on a recipe card that I picked up at the grocery store. The ingredients sounded unusual but I happened to have it on hand. Turned out to be a real family pleaser.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  links  hot smoked sausage, diced
• 1  medium yellow onion, diced
• 2  tablespoons  breadcrumbs
• 2  tablespoons fresh parsley, chopped
• 4  large boneless skinless chicken breasts
• 1  teaspoon salt
• 2  teaspoons lemon pepper
• 2  teaspoons garlic granules
• 3⁄4 cup butter, melted

• Salsa

• 1  cup cantaloupe, diced
• 1⁄2 avocado, diced
• 1⁄4 red onion, diced
• 3  tablespoons  chopped cilantro
• 1⁄2 teaspoon cayenne pepper
• 1  lime, juice of
• 2  tablespoons butter

Directions

1. Preheat oven to 350 degrees. Heat a 10" iron skillet over medium high heat. Make salsa and let cool while preparing chicken.
2. Saute onion and sausage together, until onion is soft. Add parsley and bread crumbs and set aside to cool.
3. With a sharp knife, insert a slit into the top of each breast, cut a pocket almost the length of the breast for stuffing.
4. Melt 3/4 cup butter. Add salt, garlic and lemon pepper. Pour into shallow bowl.
5. Stuff the sausage mixture into the chicken breasts.
6. Dip the chicken breast into the butter and spices (add more spice if necessary), and lay each, carefully, onto the hot skillet. Sear for 2-3 minutes. Turn over and sear for 2-3 minutes on 2nd side. Cover skillet and place in oven for 10-15 minutes until cooked through.
7. Slice each breast on bias into 5 pieces, top with salsa and serve.
8. SALSA: Saute melon, avocado and red onion in 2 tablespoons butter. Add lime juice and cayenne. Stir and remove from heat. Let cool.