Chicken Sliders on Pecan Biscuits

Directions

• In a small bowl, combine the mayonnaise, cranberries and mustard. Cover and refrigerate.
• 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.
• 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.
• Pat or roll out to a 12x4-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.
• 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.
• Slice warm biscuits in half. Spread bottoms with mayonnaise mixture; top with a burger and lettuce. Replace tops.