Season the Chicken with garlic powder, paprika, salt, and pepper.
Cook chicken breasts using your preferred method (bake, grill, or pan-fry) until cooked through (internal temperature of 165°F/74°C). Let cool slightly and shred.
In a bowl, combine all Sauce ingredients. Add shredded chicken and mix well.
Prepare the Cheddar Bay Butter by combining melted butter, garlic powder, parsley, and salt.
Cut biscuits in half horizontally. Brush the cut sides with Cheddar Bay Butter.
Fill the bottom half of each biscuit with the chicken mixture. Top with the biscuit lid.
Bake for 10-12 minutes, or until biscuits are golden brown and heated through.
Ingredients
6
1.5 lbs680 gBoneless skinless chicken breasts
1 tsp5 mLGarlic powder
1 tsp5 mLPaprika
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
1/2 cup120 mLMayonnaise
1/4 cup60 mLKetchup
1 tbsp15 mLWorcestershire sauce
1 tsp5 mLDijon mustard
1 box450 gRefrigerated Cheddar Bay Biscuit dough (16 biscuits)
1/4 cup60 gButter-melted
1/2 tsp2.5 mLGarlic powder
1/4 tsp1.25 mLDried parsley
1/4 tsp1.25 mLSalt
Equipment
Baking sheet
Mixing bowls
Whisk
Fork
Skillet or grill (optional)
Instructions
Preheat oven to 375°F (190°C).
Season the Chicken with garlic powder, paprika, salt, and pepper.
Cook chicken breasts using your preferred method (bake, grill, or pan-fry) until cooked through (internal temperature of 165°F/74°C). Let cool slightly and shred.
In a bowl, combine all Sauce ingredients. Add shredded chicken and mix well.
Prepare the Cheddar Bay Butter by combining melted butter, garlic powder, parsley, and salt.
Cut biscuits in half horizontally. Brush the cut sides with Cheddar Bay Butter.
Fill the bottom half of each biscuit with the chicken mixture. Top with the biscuit lid.
Bake for 10-12 minutes, or until biscuits are golden brown and heated through.
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