Spicy Southern Chicken And Tuna Biscuit

This is a recipe that was posted down from my family in Mississippi. Although I live in New York City, I still enjoy all the southern foods. Served best with a light wine or beer, or a very light but sweet fruit juice (pineapple-grapefruit is best).

• Preparation Time: 5 mins
• Cooking Time: 40 mins
• Total Time: 45 mins
• Calories: 260 Calories

Ingredients

• 1 teaspoon ground white pepper
• ½ teaspoon paprika
• 1 teaspoon cayenne pepper
• ⅛ teaspoon ground cumin
• 2 skinless, boneless chicken breast halves
• ¼ cup mayonnaise (such as Best Foods®)
• 2 (16.3 ounce) cans refrigerated biscuit dough (such as Pillsbury®)
• 3 (5 ounce) cans tuna (such as Chicken of the Sea®), drained
• ⅛ teaspoon whole grain mustard
• 1 head lettuce, leaves rinsed and dried

Recipe Instructions

Step 1

Preheat an oven to 375 degrees F (190 degrees C).

Step 2

Place biscuit dough on a baking sheet, about 1 to 2 inches apart. Bake in the preheated oven until golden brown, about 11 to 15 minutes. Remove from oven and allow the biscuits to cool.

Step 3

Heat a skillet over medium-high heat and cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the skillet and dice into 1/2 inch cubes.

Step 4

Mix tuna, mayonnaise, and mustard in a bowl until combined. Stir in white pepper, cayenne pepper, paprika, and cumin. Reserve 1/4 of the tuna mixture in a separate bowl. Combine the remaining 3/4 portion of the tuna mixture with the chicken. Split each biscuit in half and place over a bed of lettuce leaves. Divide chicken and tuna mixture on top of each biscuit half. Use the remaining 1/4 portion of the tuna mixture as a garnish on the lettuce leaves.