Roasted Chicken & Zucchini Stuffed Biscuits
Little “calzones” with a twist - made with lemon thyme chicken and zucchini!
PIC TO COME
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.
What you need:
1 1/2 lb. chicken breast
1 to 2 zucchini, cubed
1 medium onion, diced
Thyme
1 clove garlic, minced
Juice of 1/2 lemon
1 can refrigerated biscuits (8 count)
Shredded cheese of your choosing
Directions:
Cook chicken by desired method until done and shred it.
Saute onions, zucchini, garlic, and thyme to your preference and salt & pepper to taste.
After zucchini and onions are cooked, turn off heat and add chicken. Stir to combine.
Add lemon juice to chicken and zucchini.
Roll out biscuits into 6-inch circles and place on a greased cookie sheet.
Place a spoonful of mixture on each biscuit with 1 to 2 Tbsp. cheese of your choice.
Fold sides of biscuits into the center and pinch to seal.
Bake in a preheated 375 degree oven for 9 to 14 minutes or until golden brown.
Original Recipe
Originally Posted on Fantastical Sharing of Recipes on January 29, 2011