Directions:
- In a shallow bowl, whisk eggs and water. In another shallow bowl, combine bread crumbs and seasonings. Divide butter between two 13-in. x 9-in. baking dishes.
- Dip chicken pieces in egg mixture, then coat with crumb mixture. Place in prepared pans. Bake, uncovered, at 375° for 1 hour or until a meat thermometer reads 180°, turning once. Cool for 30 minutes; refrigerate until chilled.
- For dip, in a small bowl, beat cream until stiff peaks form. In another bowl, combine the yogurt, soup mix and cheese; fold in whipped cream. Cover and refrigerate until serving. Serve with cold chicken. Yield: 24 servings (4 cups dip).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.28 Kcal (562 kJ) | ||
| Calories from fat | 101.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.26g | 17% | |
|---|---|---|---|
| Cholesterol | 50.76mg | 17% | |
| Sodium | 171.42mg | 7% | |
| Potassium | 57.29mg | 1% | |
| Total Carbs | 6.01g | 2% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 2.56g | 5% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 48.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 294.78 Kcal (1234 kJ) | ||
| Calories from fat | 222.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.73g | 17% | |
|---|---|---|---|
| Cholesterol | 111.42mg | 17% | |
| Sodium | 376.3mg | 7% | |
| Potassium | 125.77mg | 1% | |
| Total Carbs | 13.19g | 2% | |
| Sugars | 2.64g | 5% | |
| Dietary Fiber | 0.93g | 2% | |
| Protein | 5.63g | 5% | |
| Vitamin C | 0.5mg | 0% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 1.1mg | 3% | |
| Calcium | 106.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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