Chicken Nips

  • Yield: 60 pieces


4-- boneless chicken breasts
1/2cup melted butter
Crispy Coating:
1cup crushed Champagne crackers
1/2cup grated Parmesan cheese
1/4cup finely chopped walnuts
1teaspoon dried thyme
1teaspoon dried basil
1/2teaspoon salt
1/4teaspoon pepper
Zesty Dip
1/2cup Dijon mustard
1/4cup sour cream


  1. Cut chicken into bite-sized pieces.  Dip each piece into melted butter.
  2. Combine Crispy Coating ingredients.  Roll chicken in coating, placing pieces on foil-lined baking sheets.  Bake for 20 minutes at 400F.
  3. For dip, combine mustard and sour cream.

Recipe reprinted with permission from The Junior League of Rochester’s For Goodness Taste (The Junior League of Rochester, Inc., Rochester, NY, 1991).