Directions

1. Heat 2 tablespoons of roasted garlic oil in a large pan over medium high heat. Season both sides of chicken breast with dash of desperation seasoning, and place in the pan when hot. Cook for 3 to 4 minutes on both sides until chicken is fully cooked. Remove from pan and set aside. Keep warm

2. Add the wine, Mediterranean seasoning, and a sprinkle of dash to the hot pan. Stir to scrape all of the brown bits off the bottom of the pan and reduce the liquid by half. You will have a wet paste when you are finished. Remove removed from heat and let cool. Scrape to the center of the pan and then take the paste and add it to a small mixing bowl. Set aside.

3. Put the pan back over the heat, add 1 tablespoon of roasted garlic oil and turn the heat to high. When sizzling, add the tomatoes. Let them sit on the bottom of the pan for 2 to 3 minutes on each side until they blister. As soon as one pups, you know you're done. Remove from heat and set aside.

4. while the tomatoes are cooking, make the whipped feta cheese. Take the bowl that has the seasoning mixture that you created earlier. Add the yogurt and the feta cheese, and whisk vigorously with a handheld whisk, or if you prefer, a handheld mixer for a lighter fluffy or texture.

5. you can either plate this separate separately and four servings or you can do one large platter. The choice is yours. Either way, start with a base of arugula, add chicken pieces on top, spoon the whipped feta cheese over the chicken, top with tomatoes and drizzle with balsamic. I believe this is best served at room temperature. Serve and enjoy!