Big Greek Chicken Sliders

Blogger Sarah W. Caron from Sarah's Cucina Bella turns her favorite Greek flavors into an oversized slider.

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Servings 4

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ingredients 12
Prep Time 10 min
Total Time 1 hr 25 min

Ingredients

1: lb uncooked chicken breast tenderloins

1: clove garlic, roasted, finely chopped

1 1/2: tablespoons fresh lemon juice (1/2 lemon)

1: to 1 1/2 teaspoons grated lemon peel (1/2 lemon)

1: tablespoon extra-virgin olive oil

1: teaspoon Italian seasoning

: Salt and pepper to taste

4: baked Pillsbury® Grands!® Flaky Layers frozen biscuits or Pillsbury® Grands!® Homestyle refrigerated biscuits (half of 16.3-oz can)

4: slices (1 oz each) feta cheese (from a block)

1/2: cucumber, thinly sliced

8: slices tomato

1/4: cup chopped kalamata olives

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Directions

1 Place chicken in resealable food-storage plastic bag. In small bowl, beat garlic, lemon juice, peel, oil, Italian seasoning, salt and pepper with whisk until well mixed. Pour over chicken; seal bag. Refrigerate 30 to 60 minutes to marinate.
2 Heat oven to 425°F. Line cookie sheet with nonstick foil or parchment paper. Place chicken on cookie sheet in single layer; discard marinade.
3 Bake 10 minutes. Turn chicken; bake 5 to 10 minutes longer or until no longer pink in center.
4 Split baked biscuits. On bottom halves of biscuits, layer cheese, cucumber, tomato, chicken and olives. Cover with top halves of biscuits. Serve immediately.