Midori Glazed Chicken With Cantaloupe Salsa

Preheat oven to 375 degrees F.

Combine Midori, lime juice, rice wine vinegar, soy sauce, and garlic in a small mixing bowl and mix well to combine.

Season chicken with salt and pepper. Place chicken in a large zip top plastic bag and pour half of the marinade over chicken. Seal bag and let marinate for 30 minutes.

Add remaining marinade and chicken stock to a medium saucepan over medium heat. Bring to a boil and reduce to a glaze consistency. Place about 1/3 of the glaze in a separate bowl and reserve.

Remove chicken from marinade and generously brush with glaze. Place chicken, skin side down, on a baking sheet lined with foil. Generously brush with glaze from saucepan and place in oven and bake for 10 minutes.

Turn chicken oven and generously brush with glaze. Bake for 10-15 more minutes, or until chicken is cooked through.

Once chicken has cooled enough to handle, place two breasts on each plate and drizzle with reserved glaze. Place Cantaloupe Salsa on each plate. Garnish with slices of honeydew melon.

For Cantaloupe Salsa: In a medium mixing bowl, combine cantaloupe, sweet onion, green onions, lime juice, cilantro, rice wine vinegar, vegetable oil and mix well. Season to taste, with salt and pepper.