Phoney Abalone

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:
- Units:
Nutrition Information
10
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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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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.
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