Chicken Sliders On Pecan Biscuits Recipe

Name: Chicken Sliders On Pecan Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup mayonnaise; 1/4 cup dried cranberries, chopped; 2 tablespoons honey Dijon mustard; 1 egg, beaten; 1/2 cup shredded Swiss cheese; 1/2 cup ground pecans, toasted; 1/3 cup soft bread crumbs; 2 green onions, finely chopped; 2 tablespoons honey Dijon mustard; 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1-1/4 pounds ground chicken; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup shortening; 2/3 cup 2% milk; 1/2 cup shredded Swiss cheese; 1/2 cup finely chopped pecans; 1/4 cup canola oil; 5 romaine leaves, torn

Servings: persons

1/3 cup mayonnaise
1/4 cup dried cranberries, chopped
2 tablespoons honey Dijon mustard
1 egg, beaten
1/2 cup shredded Swiss cheese
1/2 cup ground pecans, toasted
1/3 cup soft bread crumbs
2 green onions, finely chopped
2 tablespoons honey Dijon mustard
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/4 pounds ground chicken
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup shortening
2/3 cup 2% milk
1/2 cup shredded Swiss cheese
1/2 cup finely chopped pecans
1/4 cup canola oil
5 romaine leaves, torn

1
In a small bowl, combine the mayonnaise, cranberries and mustard. Cover and refrigerate.
2
In another bowl, combine the egg, cheese, pecans, bread crumbs, onions, mustard, tarragon, salt and pepper. Crumble chicken over mixture and mix well. Shape into 12 patties. Chill.
3
For biscuits, in a small bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Stir in cheese and pecans. Turn onto a lightly floured surface; knead 8-10 times.
4
Pat or roll out to a 12x4-in. rectangle; cut into twelve 2-in. square biscuits. Place 2 in. apart on an ungreased
5
. Bake at 450u00b0 for 8-12 minutes or until golden brown.
6
Meanwhile, in a large skillet, cook chicken patties in oil over medium heat for 2-4 minutes on each side or until a thermometer reads 165u00b0 and juices run clear.
7
Slice warm biscuits in half. Spread bottoms with mayonnaise mixture; top with a burger and lettuce. Replace tops.

924

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/3 cup mayonnaise, 1/4 cup dried cranberries, chopped, 2 tablespoons honey Dijon mustard, 1 egg, beaten, and more.

Yes, Chicken Sliders On Pecan Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Sliders On Pecan Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions