flavor-packed low sodium skinless chicken recipe
low phosphorous, too
My sister started dialysis last year. This created a slight problem when I invited her to dinner. We all like to serve guests something extraordinarily tasty. I wanted to serve something that fit her kidney failure diet. I took my favorite healthy chicken recipe (from a diabetes newsletter) and tweaked it to remove the phosphorous without adding sodium. I added garlic powder, thyme, and parsley to the coating to ramp up the flavor. It turned out well.
1. 4 boneless, skinless chicken breasts
2. 1/4 c. lowfat buttermilk
3. 1/2 c. orange juice
4. 1 tbsp. worcestershire sauce
5. 1 tbsp. honey or splenda
6. 1/4 tsp. cumin
7. 1/4 tsp. paprika
8. 1 c. plain white bread bread crumbs
9. 2 tbsp. garlic powder
10. 2 tbsp. dried parsley
11. 1 tbsp. dried thyme
In a small bowl, mix ingredients 2-7.
Put chicken breasts with visible fat removed in large bowl. Pour small bowl contents over chicken. Marinate overnight in refrigerator.
Preheat oven to 350 degrees. On a dinner plate, mix ingredients 8-11 (a fork works well for this). Coat chicken with crumb mixture.
Line a baking pan with foil. Place chicken on pan. Depending on size of breasts, bake 20 to 35 minutes, until meat is white in the center of thickest part. Enjoy!
