Chicken and Biscuit Kabobs

Chicken and Biscuit Kabobs

Time: 20 mins


  • 12 cooked breaded chicken nuggets, frozen
  • 1 (4 1/2 ounce) package refrigerated buttermilk or 1 (4 1/2 ounce) package country biscuits
  • 1 medium zucchini, and cut into 3x3/4-inch strips or 1 medium summer squash, cut into 3x3/4-inch strips
  • 1/3 cup butter, melted
  • 3 tablespoons honey


  • 1 Preheat oven to 400 degrees F.
  • 2 Arrange chicken chunks in a single layer on a microwave-safe plate. Microwave, uncovered, on 100 percent power (high) for 1 minute (chicken will not be heated through but allows the skewer to be easily inserted).
  • 3 Use a kitchen scissors to snip or a knife to cut each biscuit in half.
  • 4 On each of four metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch space between pieces.
  • 5 Place skewers on ungreased baking sheet. Bake for 10 minutes or until biscuits are golden brown and chicken is heated through.
  • 6 Meanwhile, whisk together melted butter and honey. Drizzle some of the mixture over kabobs. Pass remainder for dipping.
Chicken and Biscuit Kabobs Chicken and Biscuit Kabobs Reviewed by eri on 16:07 Rating: 5

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