Ingredients
1 tube (12 ounces) refrigerated buttermilk biscuits5 boneless skinless chicken breasts (4 ounces each)1/2 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon pepper1 tablespoon canola oil1 tablespoon butterOptional toppings: Cranberry chutney, lettuce leaves, sliced tomato and red onion
Preparation
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 until a thermometer reads 165°, 2-3 minutes on each side. Split biscuits in half; top with chicken and toppings as desired. Replace tops.
