This dip can also be used as a dressing for fresh greens.
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
How to Make It
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.
Preheat oven to 425°.
To prepare dip, combine mayonnaise and next 6 ingredients in a small bowl.
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.