Big Greek Chicken Sliders

Greek-inspired ingredients (like olives and tomatoes!) get tossed into a delish oversized slider.

  • prep time 10 min
  • total time 1 hr 25 min
  • ingredients 12
  • servings 4


lb uncooked chicken breast tenderloins
clove garlic, roasted, finely chopped
1 1/2
tablespoons fresh lemon juice (1/2 lemon)
to 1 1/2 teaspoons grated lemon peel (1/2 lemon)
tablespoon extra-virgin olive oil
teaspoon Italian seasoning
Salt and pepper to taste
baked Pillsbury™ Grands!™ Flaky Layers frozen biscuits or Pillsbury™ Grands!™ Homestyle refrigerated biscuits (half of 16.3-oz can)
slices (1 oz each) feta cheese (from a block)
cucumber, thinly sliced
slices tomato
cup chopped kalamata olives
  • 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.
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