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TOTAL TIME: Prep: 35 min. Cook: 10 min.
MAKES: 12 servings

Ingredients

  • 1/3 cup mayonnaise
  • 1/4 cup dried cranberries, chopped
  • 2 tablespoons honey Dijon mustard
  • BURGERS:
  • 1 egg, beaten
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup ground pecans, toasted
  • 1/3 cup soft bread crumbs
  • 2 green onions, finely chopped
  • 2 tablespoons honey Dijon mustard
  • 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/4 pounds ground chicken
  • BISCUITS:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 2/3 cup 2% milk
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup finely chopped pecans
  • 1/4 cup canola oil
  • 5 romaine leaves, torn

Nutritional Facts

1 slider: 430 calories, 32g fat (7g saturated fat), 61mg cholesterol, 494mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 14g protein.

Directions

  1. In a small bowl, combine the mayonnaise, cranberries and mustard. Cover and refrigerate.
  2. In another bowl, combine the egg, cheese, pecans, bread crumbs, onions, mustard, tarragon, salt and pepper. Crumble chicken over mixture and mix well. Shape into 12 patties. Chill.
  3. For biscuits, in a small bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Stir in cheese and pecans. Turn onto a lightly floured surface; knead 8-10 times.
  4. Pat or roll out to a 12-in. x 4-in. rectangle; cut into twelve 2-in. square biscuits. Place 2 in. apart on an ungreased baking sheet. Bake at 450° for 8-12 minutes or until golden brown.
  5. Meanwhile, in a large skillet, cook chicken patties in oil over medium heat for 2-4 minutes on each side or until a thermometer reads 165° and juices run clear.
  6. Slice warm biscuits in half. Spread bottoms with mayonnaise mixture; top with a burger and lettuce. Replace tops. Yield: 1 dozen.
Originally published as Chicken Sliders on Pecan Biscuits in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p83

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


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