Grands! Buffalo Chicken Sandwiches |
| Name: |
brandi thomas |
| Base: |
shaw afb |
| Recipe: |
8 boneless skinless chicken
breasts (4 oz each)
1/3 cup red pepper sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 can (16.3 oz) Pillsbury®
Grands!® refrigerated
buttermilk biscuits (8 biscuits)
2 tablespoons Clover Valley®
canola oil
1/2 cup blue cheese dressing
8 leaves lettuce
1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth
side down; gently pound with flat side of meat mallet or rolling pin until about 1/4
inch thick.
2. In 13x9-inch (3-quart) glass baking dish, mix pepper sauce, garlic powder and
pepper. Add chicken; turn to coat both sides. Let stand at room temperature 20
minutes to marinate.
3. Heat oven to 375°F. Meanwhile, bake biscuits as directed on can.
4. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add 2
or 3 chicken breasts; cook 10 to 13 minutes, turning once, until no longer pink in
center. Remove chicken from skillet; keep warm. Repeat with remaining chicken
breasts.
5. Split warm biscuits. Spread bottom half of each biscuit with 1 tablespoon salad
dressing. Top each with chicken, lettuce and top half of biscuit. |
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