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Begin to butterfly chicken breasts and then cut all the way through, creating 4 thinner chicken pieces. Cut each thin piece into 3 pieces for a total of 12 pieces.
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Heat 1 to 2-inches of oil in a large skillet over medium-high heat. Set up your dredge station: flour on a plate, beaten egg and milk in a bowl, and bread crumbs mixed with Parmesan cheese on another plate.
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Dip chicken pieces first into the flour, then the egg mixture, and then coat in the bread crumb mixture. Carefully, place chicken into hot oil. Cook until browned and cooked through, turning once. Remove to a paper towel lined plate to drain.
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In a small saucepan over medium-low heat, melt cream cheese, milk, garlic, and oil until smooth. You can add more milk once everything melts to thin sauce if desired.
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Dip, eat and be happy!