This is intended as a finger-food appetizer, but you could also serve it as a main dish, with the chicken pieces over a bed of salad greens and the dip as dressing.
For an Italian alternative to this, use the Chicken Fingers Parmesan recipe, and serve it with the tomato sauce on the side.
8 boneless chicken breasts
2 C bread crumbs
1 C grated parmesan
1/2 t paprika
4 T fresh parsley, chopped
1 t salt
1/2 C butter
2 cloves garlic, finely minced (better yet, grate them on a Microplane grater)
Preheat the oven to 350 F. Slice each piece of chicken into 6 strips. Mix the bread crumbs, cheese, paprika, parsley, and salt in a bowl. Melt the butter and stir in the garlic.
Dip each piece of chicken in the garlic butter, then in the bread crumbs. Place on a greased baking sheet and put in the oven for 45 minutes. Allow to cool and serve with Dijon Dip, below.
16 oz sour cream
1/3 C dijon mustard
2 T honey
Blend ingredients, cover, and let sit in the refrigerator while the chicken bakes.