Roasted Chicken & Zucchini Stuffed Biscuits

This is my own spin on Grands! Taco Melts. I couldn't get enough of it and I wanted to experiment. I absolutely love zucchini and I really liked the flavoring behind the turkey I made for Thanksgiving, so I KNEW that I wanted to incorporate both of those things in my experiment.

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What you need:

• Chicken tenderloins
• 1 to 2 zucchini, cubed
• 1 medium onion, diced
• Thyme
• 1 clove garlic, minced
• 1 lemon
• 1 can biscuits (8 count)

Directions:

Cook chicken, shred it.

Saute onions, zucchini, garlic, thyme to your preference and salt & pepper to taste.

After zucchini and onions are tender, add chicken and stir to combine.

Use 1/2 your lemon and squeeze juice over chicken and zucchini. I put the other half in my garbage disposal to make it less smelly :)

Roll out biscuits into 6-inch circles on a greased cookie sheet. Place a spoonful of mixture on each biscuit with cheese of your choice.

Fold sides of biscuits into the center and pinch to seal. Bake at 375 for 9 to 14 minutes.

Serve with cheese on top!

Original Recipe: Sarah E @ fantasticalsharingofrecipes.blogspot.com/