Renal-Friendly Chicken Nuggets |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 36 |
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Adapted from The Renal Patient's Guide to Good Eating by Judith A. Curtis. I have changed pinch of basil to 1/16 tsp and pepper to taste to 1/16 tsp. Servings depend on the size of the chicken breasts. Phosphorous = 5mg Ingredients:
1 lb boneless chicken breast |
1/2 cup breadcrumbs |
1/2 teaspoon thyme |
1/16 teaspoon basil |
1 teaspoon oregano |
1/16 teaspoon pepper |
3 tablespoons parmesan cheese |
1/2 cup butter |
Directions:
1. Cut chicken breasts into small pieces.
2. Combine breadcrumbs, thyme, basil, oregano, pepper and Parmesan cheese.
3. Dip chicken pieces into melted butter.
4. Then, roll chicken pieces in dry ingredients.
5. Bake in 400°F oven for 20 minutes.
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