Chicken Parm Dippers
Emilie | Easy Dinner Ideas cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Rj Clatterbuck on SeeMeCook
A quick and family-friendly twist on chicken parmesan using refrigerated biscuits and crispy chicken tenders, perfect for dipping in marinara sauce.
- Time
- 25 minutes
- Equipment
- Oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 465 g
- 400 g
- 110 g
- 250 g
- 30 g
- 2 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 1.25 kg before cooking, which is about 315 g per serving.
Steps
Preheat your oven according to the biscuit package directions (typically 350°F (180 °C) / 175°C (350 °F) or 375°F (190 °C) / 190°C (375 °F)).
Cook the frozen chicken tenders according to package instructions until they are extra crispy.
Flatten each biscuit dough round into a larger circle using your hands or a rolling pin.
Place a cooked chicken tender in the center of each flattened biscuit.
Sprinkle a generous amount of shredded mozzarella cheese over the chicken tender.
Fold the biscuit dough over the chicken and cheese, pinching the edges tightly to seal the 'dipper'.
Place the dippers on a parchment-lined baking sheet.
Brush the tops of the biscuits with melted butter and sprinkle with garlic powder and dried parsley.
Bake for 12-15 minutes, or until the biscuits are golden brown and the cheese is melted.
Serve warm with a side of marinara sauce for dipping.
Notes
For the best results, ensure the chicken tenders are fully cooked and crispy before wrapping them in the dough to avoid a soggy interior. You can also add a leaf of fresh basil inside for extra flavor.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 792
- Protein
- 32 g
- Carbs
- 73 g
- Fat
- 44 g
- Fiber
- 4 g
Where the calories come from
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