Main

1. Preheat oven to 191°C and line a baking sheet with parchment or grease it.
2. If using raw seasoned chicken tenders, cook until done and chop; if using rotisserie, shred the chicken.
3. In a bowl combine shredded chicken, cream cheese, shredded mozzarella or cheddar, 2 tbsp melted butter, minced garlic, chopped parsley and 2 tbsp grated Parmesan.
4. Separate each biscuit and flatten into a small disk using your hands or a rolling pin.
5. Place a spoonful of the chicken mixture in the center of each biscuit and pinch edges to seal into a ball.
6. Place sealed biscuit bombs on the prepared sheet, brush with remaining melted butter and sprinkle with remaining Parmesan.
7. Bake until golden brown and cooked through, about 12–15 minutes, then transfer to a rack to cool slightly.
8. Serve warm, pull apart and dip into sauce of choice.

Garlic Parmesan Sauce

1. Melt 2 tbsp butter in a small saucepan over medium heat and sauté 1 tbsp minced garlic until fragrant.
2. Pour in 1 cup heavy cream and simmer gently, stirring, until slightly thickened.
3. Stir in grated Parmesan (use 1/8–1/4 cup to taste) until melted and smooth; season if desired and keep warm.