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: 48 hrs 15 mins
SERVES: 4
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
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.
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