Big Greek Chicken Sliders

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

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

Directions

  1. 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. 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. 3 Bake 10 minutes. Turn chicken; bake 5 to 10 minutes longer or until no longer pink in center.
  4. 4 Split baked biscuits. On bottom halves of biscuits, layer cheese, cucumber, tomato, chicken and olives. Cover with top halves of biscuits. Serve immediately.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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