spicy southern chicken and tuna biscuit

Ingredients

• Servings: 16
• 2 (16.3 ounce) cans refrigerated biscuit dough (such as pillsbury®)
• 2 skinless, boneless chicken breast halves
• 3 (6 ounce) cans tuna (such as chicken of the sea®), drained
• 1/4 cup mayonnaise (such as best foods®)
• 1/8 teaspoon whole grain mustard
• 1 teaspoon ground white pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/8 teaspoon ground cumin
• 1 head lettuce, leaves rinsed and dried

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat an oven to 375 degrees f (190 degrees c).
• place biscuit dough on a baking sheet, about 1 to 2 inches apart. bake in the preheated oven until golden brown, about 11 to 15 minutes. remove from oven and allow the biscuits to cool.
• heat a skillet over medium-high heat and cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove the chicken from the skillet and dice into 1/2 inch cubes.
• mix tuna, mayonnaise, and mustard in a bowl until combined. stir in white pepper, cayenne pepper, paprika, and cumin. reserve 1/4 of the tuna mixture in a separate bowl. combine the remaining 3/4 portion of the tuna mixture with the chicken. split each biscuit in half and place over a bed of lettuce leaves. divide chicken and tuna mixture on top of each biscuit half. use the remaining 1/4 portion of the tuna mixture as a garnish on the lettuce leaves.