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Stay Healthy with Crunchy Lemon Herbed Chicken

Approximately one in nine adults have chronic kidney disease. Take a look at this recipe to eat right and keep flavor in your life.

Maintaining a healthy diet is a goal for many people, but for those with chronic illnesses it can be a matter of life and death.

Fresenius Medical Care North America, the nation’s leading network of dialysis facilities, and Chef Aaron McCargo, Jr., star of Food Network’s Big Daddy’s House, partnered to develop tasty, satisfying and new dialysis-friendly recipes as part of FMCNA’s Healthy Lifestyle initiative aimed at helping people with chronic kidney disease live a better life on dialysis.

Fresenius Medical Care has clinics in Austell, Smyrna and . Fresenius Medical Care will expand in by bringing 120 jobs to Kennesaw.

Crunchy Lemon Herbed Chicken

Ingredients:

  • 6 (2-ounce) chicken tenders
  • 4 tablespoons unsalted butter (half chilled)
  • ½ cup Japanese bread crumbs (Panko)
  • ¼ cup of lemon juice, plus zest of one lemon
  • 1 egg yolk
  • 1 tablespoon fresh chopped oregano
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon fresh chopped thyme
  • 3 tablespoons water (1 tablespoon for the egg wash, 2 tablespoons for the finishing of the sauce)


Items needed for garnish:

  • Diced red bell peppers
  • Lemon slices
  • Bunches of parsley
  • Finely diced shallots
  • Finely sliced scallions


Preparation:

  • Pre-heat 2 tablespoons of butter on medium low heat.
  • Add zest of one lemon and half the herbs to bread crumbs, save the rest for lemon sauce.
  • Beat egg yolk with 1 tablespoon water.
  • Place chicken tenders between two pieces of plastic wrap and pound with small groove side of mallet until thin, but not ripped.
  • Dip chicken in egg wash mixture then in herbed breadcrumb mixture until coated.
  • Place breaded chicken in sauté pan with melted butter only after increasing heat to medium.
  • Cook chicken, approximately 2-3 minutes each side.
  • Remove chicken and place on sheet tray to rest.
  • In same pan add remaining herbs, salt, and lemon juice, then heat until simmering.
  • Turn off heat; cube remaining 2 tablespoons of chilled butter and add to sauce (stir vigorously).
  • Slice the chicken on the bias.
  • Placed sliced chicken on a plate, pour the sauce over the top, and add garnishes.


For an additional tasty option use the George Foreman® grill. Remember to use non-stick release spray on the grill for a sure way to not burn chicken.

Serves 4

1 serving = 3 oz. portion

Nutrient Analysis:
Calories              281 calories        Trans Fat        0 grams
Protein                     19 grams              Cholesterol           140 milligrams
Carbohydrate          7 grams                  Potassium            151 milligrams
Total Fat           20 grams               Phosphorus       123 milligrams
Saturated Fat          11 grams                Sodium                 63 milligrams

Take a look at more recipes from Fresenius Medical Care and Chef McCargo:

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