Mini Chicken & Biscuit Sandwiches
My 11-year-old son invented these sliders at dinner one night when he set his chicken on a biscuit. The rest of us tried it his way, and now we enjoy these sandwiches all the time. —Jodie Kolsan, Palm Coast, Florida
Ingredients
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- 5 boneless skinless chicken breasts (4 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1 tablespoon butter
- Optional: Cranberry chutney, lettuce leaves, sliced tomato and red onion
Directions
-
1Bake biscuits according to package directions. Meanwhile, cut chicken crosswise in half. Pound with a meat mallet to 1/4-in. thickness. Sprinkle with salt, thyme and pepper.
-
2In a large skillet, heat oil and butter over medium-high heat. Add chicken in batches; cook until a thermometer reads 165°, 2-3 minutes on each side. Split biscuits in half; top with chicken and add toppings as desired. Replace biscuit tops.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
