A couple of weeks ago I featured a recipe for a quick, classic version of chicken and biscuits. You guys ate it right up, so when I found this recipe for a modern, deconstructed version of chicken and biscuits, I knew I had to share it! Instead of being cooked casserole-style, the chicken and biscuits are cooked like a kabob on a stick, and the sauce is transformed into a dip. It's a mixture of honey and butter, but I'm going to stir in mustard to give it some kick. Get the recipe when you read more

Chicken and Biscuit Kabobs
From Better Homes & Gardens magazine

1/2 of a 13.5-oz. package (12) frozen cooked, breaded chicken breast chunks
1 4.5-oz. package (6) refrigerated buttermilk or country biscuits
1 medium zucchini and/or squash, cut into 3 x 3/4-inch strips
1/3 cup butter, melted
3 tbsp. honey

1. Preheat oven to 400 °F.
2. Arrange chicken chunks in a single layer on a microwave-safe plate. Microcook, uncovered, on 100 percent power (high) for 1 minute (chicken will not be heated through).
3. Use kitchen scissors to snip each biscuit in half. On each of 4 metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch between pieces. Place on ungreased baking sheet.
4. Bake for 10 minutes or until biscuits are golden brown and chicken is heated through.
5. Meanwhile, whisk together melted butter and honey. Drizzle some of the mixture over kabobs. Pass remainder for dipping.

Serves 4.

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