I am not sure if I didn't drain the clams enough, but the consistency was too watery. The taste was good though, will have to attempt a smaller amount and try something to thicken it.

Reviewed On: Feb. 3, 2009

Needs something else, it was lacking in flavor.

Reviewed On: Feb. 3, 2009

There was much failure when I tried the original butter/bread crumb mixture. It came out to moist and didn't stick and I decided there was enough butter in the sauce. Hence only four stars. This was delicious after tweaking it a bit because the "breading mix and butter" didn't coat well. I just pounded the breasts, pat dry, dredged in flour, egg white wash, and in the breading mix (which I just used finely chopped/ground pecan and italian style bread crumb and no butter) and browned on each side in light butter and a bit of pam for 2-3 minutes a side. I finished the cooking at 375 for 20 mins in a shallow roasting pan. I doubled the sauce but used a half butter/half spread instead. Put a slight amount of sauce on each breast to serve. Didn't have scallions so I didn't bother... DELICIOUS.

Reviewed On: Jan. 29, 2009