Caitlin Bensel; Prop Styling Lindsey Lower; Food Styling Anna Hampton
Makes 5 to 8 servings.
1 can biscuits
4 boneless, skinless chicken breasts
Salt, to taste
Pepper, to taste
1 jar pesto
8 slices cheese (any kind)
Preheat your oven, put biscuits on a pan and place it in oven to bake according to package instructions. When finished, remove and set aside. Meanwhile, cut chicken breasts in half to make small patties. Season with salt and pepper. Place patties in a medium-size bowl and add as much pesto as you’d like. Toss, then put chicken on a grill pan or an outside grill. Once cooked (juices should run clear) on both sides, remove. Split biscuits, then add a patty and cheese slice to each of them. Editors’ note: Williams tops off the sandwich with his Special Sauce, a mix of mayonnaise, mustard, apple cider vinegar, salt, pepper and sugar.
This feature originally appeared in the July 2017 Issue of ESSENCE Magazine
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