Chipotle Chicken Sandwiches

By JanetLynn198

Ingredients

• 6 tbsp oil
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/2 cup diced onion
• 1/4 cup diced celery
• 1 tbsp finely chopped garlic
• 1 1/2 cups mayo
• 1 pkg taco seasoning mix
• 1 chipotle chile in adobo sauce, seeded & finely chopped
• 3 cups diced cooked chicken
• 1/4 cup chopped freshy chives
• 2 tbsp chopped fresh parsley
• 1 egg, beaten
• 1 cup unseasoned dry bread crumbs
• 1 can grands layers biscuits (8)
• 2 tbsp butter, melted

Details

Servings 8

Preparation

Step 1

1. In a 10" skillet, heat 2 tbsp of the oil over medium heat. Add red and green bell peppers, onion and celery; cook 4-6 mins, stirring occasionally until tender. Stir in garlic, cook 2-3 mins, stirring occasionally until garlic is tender. Remove from heat and cool for 10 mins.

2. Meanwhile, in a small bowl, mix 1 cup of the mayo, 1 tbsp of the taco seasoning and chipotle chile; set aside.

3. Heat oven to 350F. In a medium bowl, mix cooked vegetables, chicken, chives, parsley, egg, 1 tbsp of the taco seasoning, 1/2 cup of the bread crumbs and remaining 1/2 cup mayo; set aside.

4. Separate dough into 8 biscuits. Gently flatten each biscuit to 3" in diameter; place on ungreased cookie sheet. Brush butter on tops of biscuits; sprinkle with 1 tbsp of the taco seasoning. Bake as directed on can; keep warm.

5. Meanwhile, in the same skillet, heat remaining 1/4 cup oil over medium heat. In a shallow dish, mix remaining 1/2 cup bread crumbs and taco seasoning. Shape chicken mixture into 8 patties, 1/2" thick. Coat patties completely with crumb mixture. Cook patties completely with crumb mixture. Cook patties in oil 5-6 mins, turning once, until golden brown. Remove patties from skillet; drain on paper towels.

6. Split biscuits; spread 1 tbsp mayo mixture on split sides of each biscuit. Place patties between biscuit halves. Serve with remaining mayo mixture.