9 to 12 chicken breast, skinless and boneless
2 (6 1/2 oz.) cans of minced clams
3 lg. cloves of garlic, minced or crushed
Salt and pepper

Pound chicken breasts gently until 1/4 inch thick, and fairly uniform in thickness. Marinate in clams and juice, garlic, salt and pepper for 36 to 48 hours. Dip into breading or bread crumbs. Saute in a little butter and oil mixture for 2 to 3 minutes on each side.