My 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 a family favorite was born!
—Jodie Kolsan, Palm Coast, FL
Takes: 30 min. • Makes: 5 servings
1 tube (12 oz.) refrigerated buttermilk biscuits
5 boneless skinless chicken breasts (4 oz. each)
1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper
1 Tbsp. canola oil
1 Tbsp. 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 until no longer pink, 2-3 minutes on each side. Split biscuits; top with chicken and toppings as desired. Replace tops.
2 mini sandwiches: 367 cal., 16g fat (4g sat. fat), 69mg chol., 1029mg sod., 28g carb. (4g sugars, 0 fiber), 27g pro.