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Prep Time: 15 Minutes Cook Time: 2880 Minutes |
Ready In: 2895 Minutes Servings: 4 |
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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. 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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