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Categories:
buttermilk thyme coarse black pepper milk carrot celery stalk red pepper chicken onion olive oil flour chicken flavor whole kernel corn frozen peas
Viewed: 12 - Published at: a month agoIngredients
- 1 1/2 c. reduced fat baking mix with buttermilk
- 1/2 tsp. dried thyme
- 1/2 tsp. coarse black pepper
- 1% milk
- 1 large carrot
- 1 large celery stalk
- 1 medium red pepper
- 4 boneless, skinless chicken breast halves
- 1 small onion
- 3 Tbsp. olive oil
- 2 Tbsp. flour
- 1 1/2 tsp. chicken flavor instant bouillon
- 8 1/4 oz. can whole kernel corn, drained
- 1/2 c. frozen peas
Method
- Preheat oven to 450°.
- Mix baking mix, thyme, black pepper and 1/2 cup milk until blended.
- Spray small cookie sheet; spoon biscuit batter into 4 mounds about 3 inches apart, spreading each to about a 3-inch round.
- Bake 8 to 10 minutes until golden brown.
