Heat oil in a large saucepan, add frozen Birds Eye Sliced Onions and zucchini, cook for 3-4 minutes. Add tomatoes and Edgell Butter Beans, olives and red wine. Cover and simmer for 5 minutes.
While sauce is cooking, heat a chargrill until smoking. Brush pan with extra oil and cook chicken tenderloins for 3 minutes, turn over and cook for a further 2 minutes or until chicken is cooked through.
Spoon sauce onto serving plates, top with chicken and garnish with basil.