Chicken breast (fillet) 1 pc
Mustard with seeds 1/2 tsp
Liquid smoke 1 tsp.
Lemon juice 1 tsp
Salt to taste
Tomato ketchup 2 tbsp l.
Mozzarella or other similar cheese 70 g
Tortillas for Quesadilla 2 pcs
Greenery for decoration
Marinate the fillet for an hour in a mixture of liquid smoke, salt, mustard and lemon juice.
Grill in a skillet and cut into plastics.
Grease one of the cakes with ketchup.
Place the breast plastics evenly on it. Sprinkle with grated cheese.
Cover with a second flatbread and fry on both sides in a dry grill pan.
Cut into 4 pieces and sprinkle with herbs and serve.