Mini Chicken & Biscuit Sandwiches Recipe

4.5 2 2
Mini Chicken & Biscuit Sandwiches Recipe
Mini Chicken & Biscuit Sandwiches Recipe photo by Taste of Home
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Mini Chicken & Biscuit Sandwiches Recipe

Read Reviews
4.5 2 2
Publisher Photo
My 11-year-old son Jake invented these sliders at dinner one night when he plunked his chicken on a biscuit. The rest of us tried it his way, and now we have them a lot. —Jodie Kolsan, Palm Coast, Florida
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 toppings: 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 2-3 minutes on each side or until no longer pink. Split biscuits in half; top with chicken and toppings as desired. Replace tops. Yield: 5 servings.
Originally published as Mini Chicken & Biscuit Sandwiches in Simple & Delicious February/March 2015

Nutritional 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.

  • 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 toppings: cranberry chutney, lettuce leaves, sliced tomato and red onion
  1. 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.
  2. In a large skillet, heat oil and butter over medium-high heat. Add chicken in batches; cook 2-3 minutes on each side or until no longer pink. Split biscuits in half; top with chicken and toppings as desired. Replace tops. Yield: 5 servings.
Originally published as Mini Chicken & Biscuit Sandwiches in Simple & Delicious February/March 2015

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Reviews forMini Chicken & Biscuit Sandwiches

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MY REVIEW
PageRD User ID: 5881442 268541
Reviewed Jun. 26, 2017

"I thought the chicken and biscuits were good. I didn't have cranberry chutney (although that would have been great) but I had cherry jam. I felt like the sandwich really needed the extra flavor so I improvised with what I had. It may sound weird but it was really good. Also, I didn't have canned biscuits, so I used frozen biscuits which worked great."

MY REVIEW
dbburrus19 User ID: 2163379 228310
Reviewed Jun. 21, 2015

"My husband loves these sandwiches. I could only find mango chutney at the time and used that. It was yummy. The kids weren't too thrilled about the chutney, though, so I left that off of theirs."

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