Grilled Mexican Chicken Sandwiches Recipe

Chicken Sandwiches


Nutrition

Cal/Serving: 383
Daily Value: 19%
Servings: 8

Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat16g24%
Saturated7g33%
Trans3g0%
Carbs26g9%
Fiber1g4%
Sugars5g0%
Protein33g66%
Cholesterol90mg30%
Sodium829mg35%
Calcium133mg13%
Magnesium37mg9%
Potassium475mg14%
Iron2mg12%
Zinc1mg8%
Phosphorus324mg46%
Vitamin A183IU4%
Vitamin C3mg4%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg10%
Niacin (B3)12mg62%
Vitamin B61mg45%
Folic Acid (B9)11µg3%
Vitamin B120µg6%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K3µg4%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
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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