Spicy Southern Chicken And Tuna Biscuit recipe

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Ingredients

2 (16.3 ounce) cans refrigerated biscuit dough (such as Pillsbury®)
2 skinless, boneless chicken breast halves
3 (5 ounce) cans tuna (such as Chicken of the Sea®), drained
¼ cup mayonnaise (such as Best Foods®)
⅛ teaspoon whole grain mustard
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
½ teaspoon paprika
⅛ teaspoon ground cumin
1 head lettuce, leaves rinsed and dried

Nutrition Info

260.1 calories
carbohydrate: 26.1 g
cholesterol: 17.9 mg
fat: 11.2 g
fiber: 0.9 g
protein: 13.5 g
saturatedFat: 2.6 g
servingSize: -
sodium: 613 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

16 servings

Recipe Note

This is a recipe that was posted down from my family in Mississippi. 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).

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