With the biggest football game day of the year just around the corner, and even more sports about to start back up with their seasons I'm delving into game day foods. Finger foods and little stackable grab-and-go bites are what I'm all about. So any excuse for party food is a good excuse to me.
Today I wanted to try something a little different, using one of my favorite dips in a new and different way. Generally my game day spread is full of dips and popable bites, and this is definitely one of my new favorites.
I was able to get my hands on some delicious La Terra Fina Artichoke & Jalapeño Dip and had some leftover chicken on hand, so I pretty much knew exactly what I wanted to do! These chicken bites are pretty easy to make and full of flavor too. I kept these bites a bit more wholesome by using whole wheat white flour, white meat chicken breast, and of course veggies.
I crusted these bites on the outside with a corn cereal to give that needed crunchy contrast of texture to go against the shredded chicken, melted cheese, and dip on the inside. Of course, I had to serve my bites with some fresh crisp veggies and a spiced up ranch with added green enchilada sauce.
These little bites are perfectly light and crisp while being a great addition to any game day or even just because. Honestly, these were so good that they actually ended up being dinner!
And with being only about 78 calories for 3 'bites', you don't have to feel guilty about popping more than one serving if it's going to be a meal rather than an appetizer!
Skinny Spicy Chicken & Artichoke Bites
I had about 1/4 C. flour and 1 C. cereal leftover so I deducted that from the nutritional count.
Servings: 10 • Size: About 3 Balls • Calories: 48.3 • Fat: 1.8 g • Carb: 2.7 g • Fiber: 0.3 g • Protein: 5 g • Sugar: 0.3 g • Sodium: 69.1 mg
3 C. Cooked & Shredded Chicken Breast
1/3 C. Green Enchilada Sauce
3 1/2 Oz. La Terra Fina Artichoke & Jalapeno Dip
1 C. Shredded Reduced Fat Monterey Jack Cheese
1/4 C. Green Onions, Chopped
1/2 C. Whole Wheat White Flour
1 Whole Large Egg +2 Egg Whites, Lightly Whisked
3 C. Corn Flake Cereal
Preheat the oven to 350 degrees F. and line a baking sheet with foil; set aside.
In a large bowl combine 3 C. shredded chicken, 1/3 C. sauce and 3 1/2 Oz. La Terra Fina Artichoke & Jalapeno Dip; mix well.
Stir in 1 C. cheese and 1/4 C. green onions and set aside.
Using 3 separate bowls, set out the 1/2 C. flour, 1 egg, 2 egg whites and 3 C. crushed cereal.
Scoop out chicken mixture and make 1 1/2-inch balls, first rolling in flour, then dipping in egg and last coating with cereal.
Set the coated balls aside on the prepared baking sheet and repeat this until you have about 30 balls.
Place the pan into the oven and bake for 20 to 25 minutes, until golden.
Serve right away and enjoy!
This post has been sponsored by Maxwell PR. and its advertiser. As always, all opinions are mine alone.