Chicken Biscuit Sandwich

Chicken Biscuit Sandwich

David Venable

Prep Time: 10 minutes

Serves: 8

Ingredients

  • 1 large Spanish onion, small diced
  • 1 Tbsp canola or vegetable oil
  • 1/4 cup distilled vinegar
  • 1 tsp whole grain mustard
  • 1/4 cup maple syrup
  • 3/4 tsp kosher salt
  • 1/4 tsp course ground black pepper
  • 8 large ready-to-bake biscuits
  • 16 small frozen chicken tenders
  • 8 sliced tomatoes
  • 3 Tbsp onion maple marmalade

Preparation

For the Marmalade:

Place a heavy-bottom sauté pan on low heat, add oil and onions to the pan, and coat evenly. Continue to cook on low for approximately 30 minutes, stirring often until the onions are lightly caramelized and tender. Increase the heat to medium-high, add vinegar, and cook until the liquid is mostly evaporated. Stir in the remaining ingredients and reduce until marmalade becomes sticky with a light amount of moisture. Allow it to cool. Once the marmalade cools, it will set up more.

To Build the Sandwiches:

Bake biscuits and chicken tenders according to recommended instructions.

Split each biscuit, smear a little more than a teaspoon on the bottom half, and place 2 pieces of chicken on top. Then place one slice of tomato on each and

Cook's Notes

Try other savory jams, like bacon jam, if you want to cut out the marmalade!

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