Sandwiches are a quick and easy dinner that the whole family will love. I'm not talking about regular ham and cheese but sandwiches with a little more pizzazz like this grilled Mexican chicken sandwich. Instead of sliced bread, taco spiced chicken breasts are tucked in between a grilled biscuit. These chicken sandwiches are loaded with pepper jack cheese, sliced red onion and guacamole. Feel free to add other toppings like sauteed red and green bell peppers, fresh cilantro, or pickled jalapenos.
Grilled Mexican Chicken Sandwich
Recipe from Pillsbury
4 boneless skinless chicken breasts
1/2 package (1-oz size) Old El Paso™ taco seasoning mix
4 slices pepper Jack cheese
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits
Sliced red onions and/or guacamole, if desired
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.
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