This recipe was sponsored by our friends at Brummel and Brown.
2 chicken breasts, cut in half
1 tablespoon Italian seasoning
2 teaspoons kosher salt
1 ½ tablespoons Brummel & Brown Organic Buttery Yogurt Spread
2 teaspoons dried minced garlic
4 slices whole-milk mozzarella
1 ½ cups diced roma tomatoes
⅓ cup diced red onion
½ cup fresh basil, chopped
¼ cup feta cheese
¼ cup balsamic glaze, divided
Pat dry the chicken breasts, then generously rub with the Italian seasoning and salt.
In a large cast iron skillet over medium heat, melt the Brummel & Brown Organic Spread with garlic. Add the chicken breast and cook until the bottom is browned, around 5 minutes. Flip the chicken, reduce heat to medium-low, and top each breast with a slice of mozzarella. Continue cooking for an additional 10 minutes, or until a meat thermometer inserted into the thickest portion of the breast reads 165 degrees. Remove pan from heat and let sit for five minutes.
In a medium-sized bowl, combine the tomatoes, red onion, basil, and feta. Top each chicken breast with a heaping portion of the bruschetta, then drizzle with the balsamic glaze. Serve immediately.