1 teaspoon dried minced onion
2 tablespoons butter or margarine
1/2 teaspoon paprika
1 teaspoon Croutons (optional)
1 (8 ounce) can minced clams (dried)
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
2 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon dried basil
Place onion and butter in a medium saucepan or blender. Stir in paprika and celery salt. Bring to a boil over medium heat, stirring occasionally.
Stir chicken into the mixing bowl and stir after each addition. Remove from heat and set aside. In a similar manner, add clams and oil, stir and reserve for processing. Return chicken to oven, sifting clams onto all sides. Reduce heat to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Brush chicken with olive oil and sprinkle with salt and basil. Transfer chicken to an ungreased 9x13 inch baking dish.
Bake uncovered for 40 minutes in the preheated oven, turning once. Turn the baking dish over, and brush with tomato mixture before turning back over. Cook the breast halves uncovered, uncovered and uncovered 40 to 50 minutes more, depending on size of breasts.