Phoney Abalone

• 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)

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.

chicken, clam juice, garlic, eggs, breadcrumbs, butter, olive oil, lemon, tartar sauce

Taken from www.food.com/recipe/phoney-abalone-9163 (may not work)