Phoney Abalone

"This recipe was originally entered at the Gilroy Garlic festival cook out and is really good. Make lots because it really disappears."
 
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photo by Bergy photo by Bergy
photo by Bergy
Ready In:
48hrs 15mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • If the breasts are thick slice them in half lengthwise and then place between sheets of waxed paper and pound them thin.
  • Place the pounded breasts in a closed container and pour in the clam nector and garlic.
  • Cover and refrigerate for 36-48 hrs making sure that all of the chicken is covered in the nector.
  • If not, then turn the chicken 3 or four times during marinating.
  • Drain well just before cooking, dip in slightly beaten eggs and bread crumbs and lightly fry in the butter/oil.

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Reviews

  1. We really enjoyed this chicken. The garlic combined with the clam juice was very good. I made it for 2, and used 1 thick breast, I sliced and then pounded it, and cut the breadcrumbs to 3/4 cup. After the marinating time, this is a snap to make, is ready in 15 minutes. Served this with steamed cauliflower and buttered carrots. Try this, it's good!
     
  2. This is great!!!!and I'm hard to please. the only change I made, was I dipped the chicken in flour than the egg wash..sliced the chicken very thin..I almost thought I was eating abalone...
     
  3. Really, really delicious Bergy. The chicken was very tender with a different flavour to the normal chicken dishes. I had this marinating in the fridge and cooked it up after work. It was very quick to make. I had mine with tartare sauce as recommended which was very good. Thanks so much for all your help in making this Bergy!
     
  4. Incredible stuff, Bergy! I let mine marinate for 2 days. It was a snap to make, and I had dinner ready in less than 20 minutes (served with sauteed yellow & green squash n' onions). The flavor was subtle, very, very good and incredibly tender. If I hadn't put the clam juice in myself, I wouldn't have had a clue! Thanks for another great one!
     
  5. This is very very good. I wasn't sure what to think it might taste like, but it was wonderful. The clam juice does NOT overpower, nor does the garlic. After marinating, it is so tender, no fork is needed. I served with lemon and tartar sauce as recommended. It really is incredibly good and, after marinating, fast as well as easy. Thanks yet again Bergy.
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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