Margarita Chicken

Mason Walker
Buckwald’s Arizona Grille Cook

  • Chicken breast
  • Roma tomato – deseeded
  • Basil pesto
  • Chico or Meyer lemon
  • Mozzarella Cheese
  • Basil chiffonade
  • Italian seasoning
  1. Season both sides of chicken breast
  2. Start presentation side down on a hot skillet
  3. Quarter tomato – remove seeds
  4. Chiffonade remaining meat and skin of tomato
  5. Flip chicken when you see the cooked meat working up the side
  6. Put mozzarella slices on the chicken
  7. Cover for 1-2 minutes to let cheese completely melt
  8. Plate chicken
  9. Garnish with basil pesto, Roma tomato slices
  10. Squeeze lemon juice over top and add a chiffonade of basil
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