Name: Phoney Abalone
Prep time: 15 min
Cook time: 48 h
Total time: 48 h 15 min
Yield: 4 serving(s)
Ingredients: 4 boneless skinless chicken breast halves; 1 (14 ounce) can clam juice; 6 cloves garlic, chopped; 2 eggs, slightly beaten; 1 1/2 cups fine breadcrumbs; 3 tablespoons butter; 1 1/2 tablespoons lite olive oil; lemon wedge (optional); tartar sauce (optional)

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Recipe by Bergy

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

Ready In:: 48hrs 15mins
Serves:
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Nutrition Information

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ingredients

4 boneless skinless chicken breast halves
1 (14 ounce) can clam juice
6 cloves garlic, chopped
2 eggs, slightly beaten
1 ¹⁄₂ cups fine breadcrumbs
3 tablespoons butter
1 ¹⁄₂ tablespoons lite olive oil
lemon wedge (optional)
tartar sauce (optional)

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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RECIPE MADE WITH LOVE BY

@Bergy

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@Bergy

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"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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review by BecR2400

1/26/2006

Was about to post almost the same recipe. The difference is I dip mine in the beaten egg, then into flour and then into the breadcrumbs.
photo by Bergy

11/13/2004
review by Baby Kato

7/8/2004

Thank you so much Bergy for sharing this wonderful recipe. We enjoyed this chicken very much served with lemon rice and fresh fruit and fresh buttered peas. I will be making this again very soon.
review by BoxOWine

1/29/2003

omg bergy, my mil gave me this recipe about 32 yrs ago when we moved from california to nj. both dh and I are big fans of abalone which you cannot get on the east coast. Needless to say I lost the recipe and was beside myself when I found yours. Made it tonight and it was terrific. Just like I remembered. I served it with a garlic butter sauce over the top of the chicken but the next time I make it, I will make a beurre blanc sauce which is the san francisco way of serving abalone. Thanks so much for posting this recipe. This one is a keeper for sure, and this time I will guard the recipe and not lose it.
review by dolores in paradise

6/27/2002

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...