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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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 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 until a thermometer reads 165°, 2-3 minutes on each side. Split biscuits in half; top with chicken and toppings as desired. Replace 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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