Marinated Chicken with Watermelon Salsa
For the Marinade:
1 lb. Freebird Boneless, skinless chicken breast
½ c. Ricco Bianco white wine
¼ c. extra virgin olive oil
¼ c. lime juice
1 tsp. crushed garlic

For the Salsa:
3 c. diced, seedless watermelon
½ c. diced green pepper
2 tbsp. lime juice
1 tbsp. chopped green onions
1 tbsp. chopped jalapeno pepper
1 tsp. Crushed garlic

For sauteing:
1 tbsp. olive oil.
½  tsp. Salt and pepper
¼ c. reserved marinade

- Place chicken in a resealable bag. In a bowl, whisk together wine, olive oil, lime juice and garlic.  Reserve ¼ cup of the marinade.  Pour remaining marinade over chicken and seal bag, pressing out as much air as possible. Place in refrigerator for several hours or overnight.
- In a large bowl, add all salsa ingredients and toss to combine.  Refrigerate overnight to allow flavors to mingle.
- In a saute pan, over medium high heat, add oil.  Once hot, remove chicken from marinade and place in pan.  Sprinkle with salt and pepper.  Saute chicken, turning once until browned on both sides.  Reduce heat to medium low, pour in reserved marinade, cover and cook until chicken is cooked through and juices run clear.  Serve topped with salsa.