Biscuit Chicken Rolls
|Chicken thighs||5 , boned|
|Instant minced onion||1 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Dried leaf basil||1⁄4 Teaspoon|
|Refrigerated biscuits||1 Can (10 oz) (Country Style Or Buttermilk)|
|Swiss cheese slices||4|
To bone chicken thighs, cut along thinner side of thigh to the bone, slashing thigh the length of the bone.
Holding one end of the bone, scrape the meat away until bone is free.
Cut off rounded piece of cartilage.
Remove skin and cut each boned thigh in half lengthwise.
Sprinkle on both sides with salt, pepper, instant minced onion, basil and oregano.
Place in shallow baking pan and bake in hot oven (450Â°) 15 minutes.
Stretch each biscuit into oval.
Cut strips of cheese slightly smaller than biscuit ovals; place on biscuits.
Place pieces of cooked chicken across each biscuit.
Fold cheese and biscuit over chicken and place, seam side down, on foil lined baking sheet.
Bake in hot oven (450Â°) 10 minutes, or until biscuit is browned.