Bruschetta Chicken is one of the easiest things to make, and the flavors are fresh and timeless. Roma tomatoes, minced garlic, red onion and fresh basil, mixed with oil and balsamic vinegar. Chicken tenderloins are sautéed in a scant Tbsp. of olive oil and a light pour of dry, white wine. When they’re cooked, the tomato mixture is poured on top, to warm it up. Give it a stir or two, cover and simmer for 2-3 minutes, and serve. That’s it!
Eyeball the ingredients.
Bruschetta Chicken is one of those eyeball-it kinds of meals. For those of you who need amounts, we used a large clove of garlic, minced, a half of a red onion, I think one huge Beefsteak tomato, and 5 or 6 large basil leaves, coarsely chopped. Our daughter dropped by for dinner (and laundry) so the package of 8 chicken tenderloins was split 3-3-2, with me taking just the 2. (Isn’t that what every mother does? Ha!)
We love zucchini because when it’s sautéed with onions and dill, it’s wonderful. Betsy used to make zucchini this way when her garden produced copious amounts of zucchini. We used 3 medium zucchini and 2 medium sweet onions for this dish, because it shrinks down considerably. I always figure on 1.5 zucchini per person.
Simple, fast and fantastic. Use your favorite spices or acids to make it more fragrant. My husband kicks this meal up a notch with red pepper flakes or Cooper’s Small Batch Hot Sauce, because he loves heat. I love to use acids to brighten up this dish, because we aren’t using salt. I’m a little late to the game and am only now reading Samin Nosrat’s “Salt, Fat, Acid, Heat.” In it, Samin points to the advantages of using citrus to brighten a dish, but warns not to make the mistake of using bottled citrus juices. Most are made from concentrate and have preservatives in them, which make them bitter. You’ll miss out on the bright flavor of freshly squeezed citrus. For a sweeter touch, use white balsamic vinegar, or balsamic reduction. Dijon mustard is another acid that would taste great with this chicken.