Wasatch Crest’s Head Chef, Mirza Miljkovic, makes our clients chicken Margherita for a bright beginning-of-summer dish. The concept is the same as a Margherita pizza. But, instead of dough, you use a chicken breast. The entire process takes 15 to 20 minutes. You can watch Mirza’s cooking tutorial here. The complete recipe is below.
*Makes a meal for two
- Two chicken breasts
- Sliced tomatoes
- Fresh basil
- Fresh mozzarella
- Romaine lettuce
- Lemon slices
- Caesar dressing
Begin by pounding the chicken breasts, so they are even in thickness. Salt and pepper the chicken. Heat olive oil in a saute pan on medium-high. Add chicken. Cover the pan, and flip the chicken intermittently. Cook the chicken for about seven minutes, or until the juices run clear.
Once the chicken is cooked, remove the pan from heat. Top the chicken with tomatoes, basil leaves, mozzarella, and parmesan. Place the chicken in an oven preheated to 400 degrees for about five minutes.
While the chicken is cooking, toss romaine, lemon slices, croutons, parmesan, and caesar dressing together. Remove chicken from the oven. Sprinkle the chicken with sliced basil and drizzle with olive oil.
Serve the chicken alongside the salad. Enjoy!
About the Author
Head Chef, Mirza Miljkovic, brightens the treatment experience at Wasatch Crest with his worldly cuisine and gregarious nature. Mirza learned to cook over twenty years ago in Bosnia and Herzegovina, where he is originally from. He’s spent the last twenty years in Utah, where he spends his free time fishing, hiking, and hunting. Mirza keeps a rotating menu at Wasatch Crest, so clients rarely eat the same dish twice. His signature paella is renowned among Wasatch Crest staff, clients, and alumni. Mirza enjoys being surrounded by the mountain landscape and working with the caring and friendly team at Wasatch Crest.