Renal-Friendly Chicken Nuggets

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READY IN: 30mins
Recipe by Chef m2little400842

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 Nutrition


  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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