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:
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Cook chicken, shred it. |
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Saute onions, zucchini, garlic, thyme to your preference and salt & pepper to taste. |
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After zucchini and onions are tender, add chicken and stir to combine. |
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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 :) |
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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. |
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Fold sides of biscuits into the center and pinch to seal. Bake at 375 for 9 to 14 minutes. |
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Serve with cheese on top! |
Original Recipe: Sarah E @ fantasticalsharingofrecipes.blogspot.com/
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