There's a certain kind of meal that looks like it took all afternoon but comes together in under thirty minutes — and this is exactly that. Inspired by the recipe from @apartmentcook, this dish puts Bowtie Seasoning at the center where it belongs: pressed generously into butterflied chicken breasts and seared until the surface turns deep golden and fragrant with citrus and spice.
Alongside it, a marinated feta salad built with Table 40 Seasoning — herby, glossy, and just sharp enough to cut through the richness of the chicken. The chicken is lemony, savory, and golden, while the salad gives you that steakhouse-style balance: juicy tomato, salty feta, herbs, pepper, balsamic sweetness, and lightly dressed greens.
It’s the kind of plate that earns its place at the table without asking for much in return.
Here’s what you’ll need:
Ingredients
For the Bowtie Chicken
- 2 chicken breasts, butterflied or pounded thin
- 1–2 tsp Sergio’s Seasoning
- 1–2 tbsp Bowtie Seasoning
- 1–2 tbsp olive oil
- 1 tbsp Maitre d’Butter or regular butter (optional, recommended)
- Fresh lemon juice, to finish (optional)
For the Table 40 Marinated Feta
- ½ cup feta, crumbled or cut into small chunks
- 1–2 tsp Table 40 Seasoning
- ½ tsp Pepper Mafia Seasoning or black pepper
- 1–2 tbsp olive oil
- 1–2 tsp balsamic glaze or balsamic vinegar
For the Salad base
- 1 large ripe tomato, sliced into rounds
- 2–3 cups mixed greens
- 1–2 tsp olive oil
- 1–2 tsp balsamic glaze
- Sergio’s Seasoning, to taste
- Pepper Mafia Seasoning or black pepper, to taste (optional)
Directions
- Season the chicken: Butterfly the chicken breasts so they cook quickly and evenly. Pat dry, then season both sides with Sergio’s Seasoning first. Add a generous layer of Bowtie Seasoning on top — don’t be shy. Let the chicken rest for 5–10 minutes while you prep the salad components.
- Sear the chicken: Heat a skillet over medium-high heat with olive oil. Add the chicken and sear until golden on the first side, about 3–5 minutes depending on thickness. Flip and cook through, another 3–5 minutes. Add Maitre d’Butter toward the end for a richer finish, spooning it over the chicken as it melts. Rest for a few minutes, then slice.
- Make the marinated feta: In a small bowl, combine the feta with Table 40 Seasoning, Pepper Mafia, olive oil, and balsamic glaze or balsamic vinegar. Stir until the feta is coated and slightly broken up — it should look glossy, herby, and a little saucy. Set aside.
- Build the tomato layer: Slice the tomato into rounds and arrange them flat on the plate, slightly overlapping. Season with a pinch of Sergio’s Seasoning and drizzle with balsamic glaze. Spoon the marinated feta over the top.
- Dress the greens: Add the mixed greens to a bowl. Season lightly with Sergio’s Seasoning, drizzle with olive oil and balsamic glaze, and toss gently.
- Plate: Layer the dressed greens over the tomato and feta. Add the sliced Bowtie chicken alongside. Finish with a squeeze of fresh lemon juice or an extra drizzle of olive oil and balsamic if you want it brighter.
- Enjoy!
