Grilled Mexican Chicken Sandwiches Recipe

Chicken Sandwiches


Nutrition

Cal/Serving: 348
Daily Value: 17%
Servings: 8

Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat15g23%
Saturated6g32%
Trans3g0%
Carbs26g9%
Fiber1g4%
Sugars5g0%
Protein26g52%
Cholesterol70mg23%
Sodium793mg33%
Calcium132mg13%
Magnesium29mg7%
Potassium360mg10%
Iron2mg11%
Zinc1mg7%
Vitamin A174IU3%
Vitamin C2mg4%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg8%
Niacin (B3)9mg46%
Vitamin B61mg34%
Folic Acid (B9)9µg2%
Vitamin B120µg5%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K3µg4%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Chicken Sandwiches
Pillsbury

A spicy grilled Mexican sandwich everyone will love.

Check out more great Memorial Day Recipes!

5
Ratings6

INGREDIENTS

  • Sliced red onions and/or guacamole, if desired
  • Cooking spray
  • 4 slices pepper Jack cheese
  • 1 can Pillsbury Grands! Homestyle refrigerated original biscuits
  • 4 boneless skinless chicken breasts
  • 1/2 package Old El Paso taco seasoning mix

DIRECTIONS

Heat gas or charcoal grill. Coat chicken breasts with taco seasoning mix; place on grill over medium heat. Cover; cook 6 to 8 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cut each chicken breast in half crosswise.

Top each chicken piece with cheese slice; cook 1 minute longer or until cheese is melted. Keep warm.

Reduce heat to medium-low. Separate dough into 8 biscuits. Spray both sides of biscuits with cooking spray. Place biscuits on double thickness of heavy-duty foil, about 3 inches apart. Place foil on grill over indirect heat; cover. Cook 4 minutes; turn. Cook 3 to 4 minutes longer or until golden brown.

Split biscuits in half. Place chicken on one half of each biscuit; top with guacamole and remaining biscuit half.

Recipe Details

Servings: 8

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