By Protein
Stuffed Chicken and Bacon Biscuit Recipe
Ingredients
- 1 ea. Frozen Southern Style Large Biscuit, 4.5 oz.
- 2 oz. Fresh Scrambled Eggs
- 2 ea. Jimmy Dean® Fully Cooked Hickory Smoked Thick Bacon Slices
- 1 oz. Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken Breast
- 2 oz. Conestoga Pepper Cream Gravy Mix
- 3 oz. Baby Arugula
- 1 oz. Cherry Tomatoes, Halved
Savor the hearty goodness of a large southern-style biscuit, stuffed with crispy Jimmy Dean® Hickory Smoked Thick Bacon Slices , fluffy scrambled eggs and tender roasted Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken, Reverse Blend 65 Dark/35 White Meat . Smothered in rich pepper cream gravy, it’s comfort food bliss.
Directions
- Bake biscuit according to package instructions. Cook times will vary between equipment.
- Cook Jimmy Dean® Fully Cooked Hickory Smoked Thick Bacon Slices on a flat top or on a sheet tray until crispy. Hold hot.
- Preheat oven to 350°F. Place frozen Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken Breast on foil lined baking sheet coated with cooking spray. Heat 25-30 minutes. Hold hot.
- Prepare gravy according to manufacturer’s instructions and hold hot for service.
- Split biscuit open and plate bottom of biscuit on plate.
- Top with scrambled eggs, then gravy and Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken Bre ast .
- Place slices of Jimmy Dean® Fully Cooked Hickory Smoked Thick Bacon Slices on top and finish with biscuit to p. Serve warm.
- Toss arugula and cherry tomatoes together. Serve as side salad.
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