Chicken Bites With Creamy Parmesan Dip

This dip can also be used as a dressing for fresh greens.

Yield: 16 servings (serving size: 2 pieces chicken and 2 tablespoons dip)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 80
  • Fat: 3g
  • Saturated fat: 1.1g
  • Protein: 8.3g
  • Carbohydrate: 4.5g
  • Cholesterol: 21mg
  • Iron: 0.4mg
  • Sodium: 242mg
  • Calories from fat: 35%
  • Fiber: 0.2g
  • Calcium: 50mg


  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 1/3 cup low-fat buttermilk
  • 1/3 cup light mayonnaise
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/3 cup reduced-fat sour cream
  • 1/2 cup low-fat buttermilk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 garlic clove, minced
  • 1/2 cup Italian-seasoned breadcrumbs
  • Cooking spray


  1. Cut each chicken breast half into 8 pieces. Combine chicken pieces and 1/3 cup buttermilk in a heavy-duty zip-top plastic bag; seal bag, and marinate in refrigerator 30 minutes.
  2. Preheat oven to 425°.
  3. To prepare dip, combine mayonnaise and next 6 ingredients in a small bowl.
  4. Remove chicken from bag; discard marinade. Insert a wooden pick into each chicken piece. Dredge chicken in breadcrumbs. Place on a baking sheet coated with cooking spray. Coat breaded chicken with cooking spray. Bake at 425° for 10 minutes. Serve warm with dip.
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