Total Time
48hrs 15mins
Prep 15 mins
Cook 48 hrs

This recipe was originally entered at the Gilroy Garlic festival cook out and is really good. Make lots because it really disappears.

Ingredients Nutrition


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


Most Helpful

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!

MizzNezz April 30, 2002

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...

dolores in paradise June 27, 2002

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!

dale! May 21, 2002

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