Phony Abalone

  • Yield 4 servings

"This is one of my favorite ways to prepare chicken, and it makes a real surprise. Don't tell your friends it isn't fish. (Note that you must prepare it well in advance.)"


2 boneless chicken breasts
1 (8-ounce) bottle clam juice
1 clove fresh garlic (or more, if you love garlic)
1 egg, beaten
3/4 cup flour
3/4 cup plain bread crumbs


  1. Slice chicken into steaks, place beneath wax paper and pound thin. Combine chicken and clam juice, add fresh garlic to taste, cover, and refrigetrate for 36 hours.
  2. Drain chicken, dip in flour/bread crumb mixture, and fry quickly. Serve with lemon wedges, a sprig of parsley, and tartar sauce, if desired. Save the clam juice for homemade clam chowder using diced potatoes, celery, salt and pepper, and a can of baby clams. Add milk or fresh tomatoes and water.

Waunieta H. Duffy, Cameron Park, Calif.



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