Crumb Chicken is a dish that is commonly created throughout the Vatian Empire with much being eating by all citizens with in it borders. Originally created accidentally by a inn keeper, the dish was soon enough became popular right away. Soon enough the Nobility was hooked on the stuff as well. Just the crunchy taste and poultry alone would make anyone want more. Of course over time the recipe over time was improved over time to add richer taste to it.
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup dry bread crumbs
- 2/3 cup grated Parmesan cheese (optional)
- 1 teaspoon dried basil leaves
- 1/4 teaspoon ground black pepper
- 6 skinless, boneless chicken breast halves
CookingPreheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
TasteJust the smell of just makes their mouth water in a instant. The moist and crunch texture makes you want to savor ever moment of it with no end. By adding garlic and cheese just creates pungent and spicy with fruity and nutty tastes as well. Which seems why it will never get old in the empire.
The dish is a delicacy throughout the empire with no one ever getting enough of the stuff. Be go as far as fight one another if they ruin the dish. Of course the nobility have more access to it since the ingredients can be expensive at times.
Consumable, Food / Drink
The dish is common among the citizens of the empire and is often served to nobles and citizens
five silver crowns
Raw materials & Components
- olive oil
- clove garlic
- dry bread crumbs
- Parmesan cheese (optional)
- dried basil leaves
- ground black pepper
- skinless, boneless chicken breast halves