I love focusing on recipes that can get you in and out the kitchen quickly. With an active 7 year old and a husband who works out, there is always someone hungry here. This recipe can be used as a filling appetizer or become the main entree with a side of fresh vegetables.
15 minutes to prep this dish and the rest your oven will handle. Not only is it healthy but fun to eat as well. I used chicken breast in my recipe, but you can experiment with steak or just a mix of vegetables for the vegetarian in you.
I sautéd some onions, bell pepper and mushrooms with garlic. When grilling the chicken breasts I made sure to cut it in small cubes and season well before they hit the pan. I use a little oil and lots of spices. Taste is not something you can compromise on and these are packed with flavor.
Stuffed Pillsbury Biscuits with this chicken and vegetable filling. I made a filling sauce that is a mixture of Sriracha, ketchup and mayonnaise, to give it that kick. You can always make this into a dip as well. I layered this sauce on top of my chicken mixture and stuffed the rolls with the filling.
I made a few without the sauce for my little one. She just loves ketchup, with almost everything. The tender flaky crust is soft on the inside and crispy on the outside with a juicy chicken filling. Can’t go wrong here. Enjoy them warm with a side of cucumbers and carrots.
Yes, even the crumbs won’t be left behind. Be creative and share with others.
PS: **I had some chicken mixture still leftover so I added angel hair pasta to it and made a pasta dish. It tasted just as delicious and I got 2 dishes for the effort of one!
Adapted from The Gunny Sack.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time | Passive Time |
| 20 minutes | 35 minutes |
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Fluffy biscuits stuffed with grilled chicken breasts and sautéed vegetables. I added a Sriracha mayo sauce to a few of them for a devilish kick. Makes a great entree with a side of fresh vegetables or make them smaller for a mouth watering appetizer that everyone will love.
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- 2 packages Pillsbury Buttermilk Biscuits
- 2 tbsp olive oil
- 1 small onion
- 4 cloves garlic
- 1 green bell pepper
- 1 yellow bell pepper
- 3 stalks celery
- 10-12 mushrooms; chopped
- 2 tsp salt
- 1 tbsp red chili powder
- 1 pinch turmeric
- 2 tsp black pepper
- 1 tbsp garlic powder
- 2 tsp onion powder
- 2 tsp dried parsley flakes
- 3 chicken breasts
- 5 slices Muenster Cheese (or any cheese of your choice)
- Preheat oven to 375 F.
- Lightly grease a baking dish.
- Dice garlic, onions, peppers, mushrooms and celery.
- Heat up olive oil and add garlic.
- After the garlic browns and becomes fragrant, add onions and sauté them for 2 minutes.
- Add peppers, celery and mushroom along with the spices
- Take out vegetables into a separate dish.
- Meanwhile, chop the chicken into small cubes and toss it into the same pan.
- Cook completely and add the vegetables back into the pan.
- Taste the mixture before turning off the flame.
- Divide the cheese slices into fourths
- Meanwhile, flatten and thin out the biscuits.
- Lay down one of the fourths onto the bottom of the biscuit
- Scoop out 1-2 tablespoons of the chicken mixture onto the bottom of each biscuit.
- Top the biscuits with another flattened biscuits and pinch the sides together so the seams are nice and tight.
- Arrange the buns into rows of 5 on your baking sheet.
- After arranging all of the buns on the pan, burns a thin coat of oil on the top of the buns and set them in the oven for 20 minutes or until the tops are browned.
- Enjoy the deliciousness!
I love focusing on recipes that can get you in and out the kitchen quickly. With an active 7 year old and a husband who works out, there is always someone hungry here. This recipe can be used as a filling appetizer or become the main entree with a side of fresh vegetables and garlic potatoes.
