Recipe by Diane Kochilas- Greek Food for Life.

What happens when you combine a very traditional recipe for chicken in onion-feta sauce from Sparta, Greece, with the lunchtime favorite, tuna melt? Sparta chicken melt, with Vrisi 36 olive oils and Peloponnese mustard. Yum.

1. 2 large boneless chicken breasts, trimmed and halved
2. 3 tablespoons Vrisi 36 oregano essence olive oil
3. 2 tablespoons Vrisi 36 tomato,basil,olive-paste mustard
4. 1 tablespoon Vrisi 36 Greek balsamic vinegar
5. Ground black pepper to taste
6. 2 large red onions, halved and sliced
7. 6 tablespoons Vrisi 36 Bold, Delicate, or Organic extra virgin Greek olive oil
8. 1 cup crumbled Greek feta
9. 1 small bunch arugula, baby Swiss chard or spinach, or kale
10. Whole grain baguettes, ciabatta or other good bread of choice

1. Heat the olive oil in a medium-size sauce pan and sauté the onions over medium heat until soft and lightly colored. Pour in the wine.
2. Puree the tomatoes in a food processor. Add them to the pot. Add water or stock and bring to a boil. Reduce heat and simmer for 10 – 12 minutes.
3. Add the bulgur wheat, trahana or pastina. Continue simmering until the bulgur, trahana or pastina is soft, about 8 -12 minutes.
4. Stir in the lemon juice.
5. Season the soup with salt and pepper to taste.
6. To serve: Place a ladleful or more of soup in each serving bowl and top with a dollop or teaspoon of Greek yogurt. Drizzle with the Vrisi 36 oregano-infused olive oil. Serve

What happens when you combine a very traditional recipe for chicken in onion-feta sauce from Sparta, Greece, with the lunchtime favorite, tuna melt? Sparta chicken melt, with Vrisi 36 olive oils and Peloponnese mustard. Yum.