Mini Chicken & Biscuit Sandwiches

Lunch

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.

Average Rating: 4.5

TOTAL TIME: Prep/Total Time: 30 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 toppings: Cranberry chutney, lettuce leaves, sliced tomato and red onion

Instructions

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 until no longer pink, 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.