Instructions: Halve the rockmelons and remove the seeds. Scoop out the flesh with a melon baller, leaving about 2 cm of flesh lining the shells. Cut the chicken breasts into thin slices and coat with flour. Heat oil in a wok. Add soy and oyster sauces, and chicken, and toss for 3-4 minutes. Add mushrooms, bean sprouts and spring onions and toss gently for two minutes, then add melon balls and cashew nuts. Mix well and transfer to melon shells. Cover with foil, place in baking tray and cook in hot oven 200 C for 10 minutes. Garnish with parsley and serve.

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