• Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings


  • 2 tablespoons Vigo Extra Virgin Olive Oil
  • 1 teaspoon Alessi Garlic Puree
  • 1 pound ground chicken
  • 1/4 cup grated Parmesan Cheese
  • 2 tablespoons Alessi Pesto
  • 1 can flaky layer biscuits (6 count)
  • 1 cup shredded mozzarella cheese


Preheat oven to 375.

In a skillet, heat oil and garlic over medium heat. Add chicken and cook until no longer pink. Season with salt and pepper.

Transfer chicken to a mixing bowl and stir in grated cheese and pesto.

Separate each of the six biscuits into two even layers. Press each layer into a greased muffin tin, making 12 total. Firmly press biscuit dough into tin on bottom and sides to form a small cup.

Fill dough cups with chicken mixture and sprinkle cheese on top. Bake for 15 minutes, let cool for 2-3 minutes. Serve.