Recipe: Crunchy Lemon-Herbed Chicken

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

Fresenius has a Stone Mountain location at 5723 Memorial Drive.

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