Diva Tasting: Southern Chicken And Tuna Biscuit …

Spicy Southern Chicken And Tuna Biscuit


  • 2 (16.3 Ounce) Cans Refrigerated Biscuit Dough (such As Pillsbury(R))

  • 2 Skinless, Boneless Chicken Breast Halves

  • 3 (5 Ounce) Cans Tuna (such As Chicken Of The Sea(R)), Drained

  • 1/4 Cup Mayonnaise (such As Best Foods(R))

  • 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


  • Preheat an oven to 375 degrees F.

  • 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. 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.


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