A couple of weeks ago I featured a recipe for a quick, classic version of chicken and biscuits. You guys ate it right up, so when I found this recipe for a modern, deconstructed version of chicken and biscuits, I knew I had to share it! Instead of being cooked casserole-style, the chicken and biscuits are cooked like a kabob on a stick, and the sauce is transformed into a dip. It's a mixture of honey and butter, but I'm going to stir in mustard to give it some kick. Get the recipe when you read more
1/2 of a 13.5-oz. package (12) frozen cooked, breaded chicken breast chunks
1 4.5-oz. package (6) refrigerated buttermilk or country biscuits
1 medium zucchini and/or squash, cut into 3 x 3/4-inch strips
1/3 cup butter, melted
3 tbsp. honey
- Preheat oven to 400 °F.
- Arrange chicken chunks in a single layer on a microwave-safe plate. Microcook, uncovered, on 100 percent power (high) for 1 minute (chicken will not be heated through).
- Use kitchen scissors to snip each biscuit in half. On each of 4 metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch between pieces. Place on ungreased baking sheet.
- Bake for 10 minutes or until biscuits are golden brown and chicken is heated through.
- Meanwhile, whisk together melted butter and honey. Drizzle some of the mixture over kabobs. Pass remainder for dipping.