Spicy Southern Chicken And Tuna Biscuit |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Although I live in New York City, I still enjoy all the southern foods. Served best with a light wine or beer, or a very light but sweet fruit juice (pineapple-grapefruit is best). Ingredients:
2 (16.3 ounce) cans refrigerated biscuit dough (such as pillsbury®) |
2 skinless, boneless chicken breast halves |
3 (6 ounce) cans tuna (such as chicken of the sea®), drained |
1/4 cup mayonnaise (such as best foods®) |
1/8 teaspoon whole grain mustard |
1 teaspoon ground white pepper |
1 teaspoon cayenne pepper |
1/2 teaspoon paprika |
1/8 teaspoon ground cumin |
1 head lettuce, leaves rinsed and dried |
Directions:
1. Preheat an oven to 375 degrees F (190 degrees C).
2. Place biscuit dough on a baking sheet, about 1 to 2 inches apart. Bake in the preheated oven until golden brown, about 11 to 15 minutes. Remove from oven and allow the biscuits to cool.
3. Heat a skillet over medium-high heat and cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the skillet and dice into 1/2 inch cubes.
4. Mix tuna, mayonnaise, and mustard in a bowl until combined. Stir in white pepper, cayenne pepper, paprika, and cumin. Reserve 1/4 of the tuna mixture in a separate bowl. Combine the remaining 3/4 portion of the tuna mixture with the chicken. Split each biscuit in half and place over a bed of lettuce leaves. Divide chicken and tuna mixture on top of each biscuit half. Use the remaining 1/4 portion of the tuna mixture as a garnish on the lettuce leaves.
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