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Chicken Sliders on Pecan Biscuits

Tender, hot-from-the-oven, pecan biscuit “buns” make these mini pecan-chicken burgers extra special.
  • Total Time
    Prep: 35 min. Cook: 10 min.
  • Makes
    1 dozen


  • 1/3 cup mayonnaise
  • 1/4 cup dried cranberries, chopped
  • 2 tablespoons honey Dijon mustard
  • 1 egg, beaten
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup ground pecans, toasted
  • 1/3 cup soft bread crumbs
  • 2 green onions, finely chopped
  • 2 tablespoons honey Dijon mustard
  • 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/4 pounds ground chicken
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 2/3 cup 2% milk
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup finely chopped pecans
  • 1/4 cup canola oil
  • 5 romaine leaves, torn


  • In a small bowl, combine the mayonnaise, cranberries and mustard. Cover and refrigerate.
  • In another bowl, combine the egg, cheese, pecans, bread crumbs, onions, mustard, tarragon, salt and pepper. Crumble chicken over mixture and mix well. Shape into 12 patties. Chill.
  • For biscuits, in a small bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Stir in cheese and pecans. Turn onto a lightly floured surface; knead 8-10 times.
  • Pat or roll out to a 12x4-in. rectangle; cut into twelve 2-in. square biscuits. Place 2 in. apart on an ungreased baking sheet. Bake at 450° for 8-12 minutes or until golden brown.
  • Meanwhile, in a large skillet, cook chicken patties in oil over medium heat for 2-4 minutes on each side or until a thermometer reads 165° and juices run clear.
  • Slice warm biscuits in half. Spread bottoms with mayonnaise mixture; top with a burger and lettuce. Replace tops.
Nutrition Facts
1 slider: 430 calories, 32g fat (7g saturated fat), 61mg cholesterol, 494mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 14g protein.
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