Fresh tomatoes are traditional when tomatoes are ripe and in season, but you CAN make a delicious, easy bruschetta recipe with canned tomatoes. It’s the perfect topping for pan-seared chicken cutlets, with fresh basil, garlic, and balsamic vinegar (250 calories / 3 WW points)
Tomato bruschetta is simple enough to make, and yet it’s completely irresistible. Diced tomatoes are tossed with fresh basil, a little minced garlic, a few glugs of good-quality, fruity olive oil, a pinch of salt, and pepper. And although fresh tomatoes are traditional, they’re not always in season. Believe it or not, you can make a fabulous, EASY bruschetta recipe with canned tomatoes.
The key, as with all simple recipes, is using the highest quality, best-tasting ingredients you can, especially when it comes to canned tomatoes. I always, always, always recommend Tuttorosso Tomatoes. I also think adding a splash of sweet, syrupy balsamic vinegar to your bruschetta topping gives the mix more dimension.
You can spoon it on top of toasted bread of course, but I like to use my easy bruschetta recipe as a topping for quick, pan-seared chicken cutlets seasoned very simply with salt, pepper, and garlic powder. It would add fabulous flavor to fish, pork, beef, or even combined with cannellini beans for an easy vegetarian side. Enjoy!
Easy Bruschetta Recipe with Chicken
- 14.5 ounce can Tuttorosso Petite Diced Tomatoes drained
- 1/2 cup roughly chopped fresh basil
- 1 garlic clove minced
- 2 tablespoons tablespoons extra virgin olive oil
- 1 teaspoon teaspoon balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon teaspoon ground black pepper
- Optional additions: fresh mozzarella or parmesan cheese
Simple Pan-Seared Chicken Cutlets:
- 1 pound boneless skinless chicken breast cutlets
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- In a large bowl, combine the canned tomatoes, basil, garlic, olive oil, vinegar, salt, and pepper. Stir and let sit for 10 minutes before starting the chicken to allow the flavors to marry.
- Season the chicken cutlets on both sides with salt, pepper, and garlic powder. In a large nonstick skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add half of the chicken cutlets and cook until browned on both sides and cooked through, about 8 minutes.
- Transfer the cooked cutlets to a plate. Add the remaining 1 teaspoon of olive oil to the skillet and cook the remaining cutlets.
- To serve, arrange your chicken cutlets on a large platter and spoon the bruschetta topping over them.Cover and refrigerate any leftover bruschetta topping.
-- 2 WW Freestyle points
-- 95 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 218mg sodium, 7g carbs, 2g fiber, 4g sugar, 1g protein