We’re bringing bruschetta into mains territory with this full of flavour Chicken Bruschetta with Chorizo.
Italian bruschetta is traditionally prepared as an appetizer, but this recipe gives it a bit more substance, so you can have it for a main. It’s full of fresh basil, in season tomatoes, and thinly sliced and tender pan fried chicken and salty chorizo.
What is Chicken Bruschetta made of?
To make Chicken Bruschetta we’ll use
- Bread - we’ll toast slices of thick sourdough and rub with fresh garlic for the most delicious garlic bread base.
- Tomato sauce - this is the part of bruschetta you know and love - loads of chopped fresh tomatoes with basil, garlic, olive oil, oregano, red wine vinegar, salt and pepper.
- Chicken and Chorizo - we’ll slice these and first, pan fry the chicken escalopes so they are super tender, then add the chorizo slices to finish.
What is bruschetta sauce made of?
The sauce that makes bruschetta so delicious is a combination of sweet, salty and sour - the sweet tomatoes, salt and sour vinegar. These flavours balance well to make it a really satisfying dinner to bite into.
Don’t forget to peel the paper off your chorizo - the easiest way to do this is before you slice chorizo, make one long, shallow slice down the side of the chorizo and then pull away the paper.
Substitutions for Chicken Bruschetta
- Alternative proteins - Swap chicken for more chorizo.
- Vegetarian - Swap chicken and chorizo for salty feta and white beans for protein.
- Dairy Free - This recipe is dairy free.
- Gluten Free - Swap bread for good quality GF bread.
- Option to serve your child plain tomatoes (without vinegar, garlic and olive oil).
- Option to skip garlic on your child’s toast.
- Slice your child’s portion of chicken into slices. Chorizo can be spicy, so buy mild chorizo or cook your child’s portion of chicken and remove to their plate before you add the chorizo.
Equipment to make Chicken Bruschetta
You will need a toaster, a non-stick frying pan, a stovetop.
More recipes with basil and tomatoes
- Non-stick frying pan
- ½ bunch basil
- 300 g mixed baby tomatoes
- 1 teaspoon dried oregano leaves
- 2 tablespoon red wine vinegar
- 2 tablespoon olive oil
- 3 cloves garlic
- 1 sourdough bread loaf
- 200 g chorizo
- 2 chicken breast
- 1 tablespoon olive oil
- Salt and pepper
- Roughly chop basil leaves. Slice tomatoes in half. Set a portion of tomatoes to your child’s plate now. Add remaining tomatoes and basil to a bowl with oregano, red wine vinegar, olive oil, and a pinch of salt and pepper.½ bunch basil, 300 g mixed baby tomatoes, 1 teaspoon dried oregano leaves, 2 tablespoon red wine vinegar, 2 tablespoon olive oil, Salt and pepper
- Peel garlic. Set one clove aside to rub on the toast, and then finely chop the rest.3 cloves garlic
- Slice bread. Set a piece aside for your child’s plate, toast the rest. When toast is cooked, rub whole garlic clove on the toast.1 sourdough bread loaf
- Peel skin from chorizo, finely slice and set aside.200 g chorizo
- Slice chicken breast in half horizontally to make two thin fillets per piece. Slice your child’s chicken piece into strips so it cooks quickly.2 chicken breast
- Place a large non-stick frying pan on high heat, add oil and chicken. Cook for 2-3 minutes on one side, then turn. Cook your child’s chicken pieces, turning, and once cooked, remove to their plate.1 tablespoon olive oil, 2 chicken breast
- Add chorizo slices to the pan and cook for 2 minutes, turning as needed.200 g chorizo
- Add chopped garlic to the pan and cook for a further 1-2 minutes, or until fragrant.
- To serve adults, divide toast amongst the plates, then top with tomatoes, chicken, and chorizo slices.Serve kids bread, tomatoes and sliced chicken.