• Prep Time: 30 mins
  • Cooking Time: 5 mins
  • Serves: 5

Mini Chicken & Biscuit Sandwiches

  • Recipe Submitted by on

 Ingredients List

  • 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


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.

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