1 lb. skinned, boned chicken breast
2 c. dry bread crumbs
1/2 c. grated Parmesan cheese
1/2 c. buttermilk (1/2% fat)
1 tsp. basil
1 tsp. parsley

SOY-ORANGE SAUCE:

6 tbsp. orange juice
2 tsp. vegetable oil
2 tsp. low sodium soy sauce
2 tsp. cornstarch

Recipe can be prepared ahead, covered and refrigerated until ready to bake. Or bake ahead and serve cold or reheat.

Cut chicken into 48 bite-size pieces. In shallow pan, mix bread crumbs, cheese, basil and parsley. Set aside.

In medium bowl, mix chicken and buttermilk. Preheat oven to 350 degrees. Spray 10x15 inch baking sheet with non-stick coating. Using slotted spoon to drain excess buttermilk, transfer chicken pieces by spoonsful to bread crumb mixture. Roll until well coated. Place pieces on baking sheet close together but not touching.

Repeat until all chicken is coated. Bake 20-25 minutes. Check after 10 minutes; if bottoms are well browned, use spatula to turn pieces over for even browning. Do not over bake. Check after 20 minutes. Serve immediately with dipping sauce of soy-orange.

SOY-ORANGE SAUCE: Doubles easily and will keep refrigerated for up to 5 days. In small pan, combine above ingredients. Heat, stirring frequently, until thick and bubbly.