Guts
Senior Cook
Phony Abalone
4 boneless, skinless chicken breasts
1 bottle (8-oz) clam juice
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
1 egg, beaten*
1/2 box Ritz crackers, crushed (8-oz of a 16-oz box)
2 Tbsp butter
2 Tbsp vegetable oil
*or 1/4 cup egg substitute
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Pound chicken breasts flat with rolling pin.
Marinate the chicken in the clam juice for 36 hours.
Add the salt and pepper to the cracker crumbs.
Dip each breast into the beaten egg, then roll the chicken in the crumbs.
Sauté the chicken in equal amounts of butter and oil until done and golden
brown.
Serve with lemon wedges and tartar sauce.
Now I have not tryed this yet but is on my list to try. if any one has please let know if you liked it Thanks.
4 boneless, skinless chicken breasts
1 bottle (8-oz) clam juice
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
1 egg, beaten*
1/2 box Ritz crackers, crushed (8-oz of a 16-oz box)
2 Tbsp butter
2 Tbsp vegetable oil
*or 1/4 cup egg substitute
----------------------------------------------------------------------------
----
Pound chicken breasts flat with rolling pin.
Marinate the chicken in the clam juice for 36 hours.
Add the salt and pepper to the cracker crumbs.
Dip each breast into the beaten egg, then roll the chicken in the crumbs.
Sauté the chicken in equal amounts of butter and oil until done and golden
brown.
Serve with lemon wedges and tartar sauce.
Now I have not tryed this yet but is on my list to try. if any one has please let know if you liked it Thanks.