Preheat the oven to 350 degrees and spray muffin with cooking spray.

In a skillet, melt the butter in a skillet over medium heat.

Add in the onions and saute until softened.

Stir in the garlic, and saute another 30 seconds.

Add the heavy whipping cream to the skillet and simmer until the sauce becomes thick. Let cool to thicken further.

In a small bowl, combine the pork rind crumbs and parmesan cheese.

In a separate mixing bowl, add the chicken, broccoli, cheese, sauce mixture and salt and pepper to taste. Mix well.

Press the chicken and broccoli mixture into the prepared muffin tin until they are full, and top with some of the pork rind crumb mixture.

Bake for 15-20 minutes or until they are browned and crispy on top.

Let cool for 10 minutes before removing. Serve warm.