I don’t like cooking raw meat. It kinda grosses me out, but mostly it just takes way too long to cook! My plan for today was to cook Tangy Ranch Chicken and then Chicken Bruschetta on Saturday. Turns out tomatoes don’t last super long in the fridge (surprise surprise) so I switched it up. Today: Chicken Bruschetta.
As always, I gathered the ingredients first. I was supposed to use a shallot, but I figured an onion was the same thing (Am I right?). The recipe came from one of my Mom magazines! I love those things.
I made an olive oil/garlic/salt/pepper mix to dip the chicken into, and then put together the bruschetta to soak. The longer it soaks the better, right? I hope so, cause it took me about five years to thaw the chicken! I realized this was going to be way more food than I needed, so I invited a friend over.
(So if I fail, I’m not just disappointing myself. I better make some good chicken!)
The chicken took forever to cook (Note the aforementioned five years), and teased me with its yummy garlic smell the whole time. After another five years, it was time to eat! I popped some toast into the toaster, buttered it and added garlic salt to make it into garlic bread. And boom just like that I had some chicken bruschetta.
So yummy. The chicken was a bit dry though, so if anyone has tips on how to make the chicken juicier (that sounds funny), please tell me! Chicken’s on the schedule again for Saturday and I’d rather not have super dry chicken again.
I loved the bruschetta. I could totally just make that and eat it with toast…or chips…or plain 
And a final picture. Here’s how I feel about my cooking challenge so far:
hmm, you can cook it for less time to keep it tender (but still make sure it’s cooked), or you can try cooking it in the oven with a lid on it when it’s mostly thawed for an hour at 350, that can help too
Thanks – I like the oven idea! My problem was it wasn’t cooking on the inside but the outside was done, so that’s a good way of getting it all even
yup, definitely! it’s hard to get the inside fully cooked without overcooking the outside