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
Mini Chicken & Biscuit Sandwiches
Mini Chicken & Biscuit Sandwiches
Prep Time
10 min
Cook Time
20 min
Yield
5 servings
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
- Bake 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.
- In 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.
Nutrition Facts
2 mini sandwiches (calculated without optional toppings): 367 calories, 16g fat (4g saturated fat), 69mg cholesterol, 1029mg sodium, 28g carbohydrate (4g sugars, 0 fiber), 27g protein.
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