Chipotle-Chicken Sandwiches

Directions

1. 1
   In 10-inch skillet, heat 2 tablespoons of the oil over medium heat.
2. 2
   Add red and green bell peppers, onion and celery; cook 4 to 6 minutes, stirring occasionally, until tender.
3. 3
   Stir in garlic; cook 2 to 3 minutes, stirring occasionally, until garlic is tender.
4. 4
   Remove from heat; cool 10 minutes.
5. 5
   Meanwhile, in small bowl, mix 1 cup of the mayonnaise, 1 tablespoon of the taco seasoning and chipotle chile; set aside.
6. 6
   Heat oven to 350F In medium bowl, mix cooked vegetables, chicken, chives, parsley, egg, 1 tablespoon of the taco seasoning, 1/2 cup of the bread crumbs and remaining 1/2 cup mayonnaise; set aside.
7. 7
   Separate dough into 8 biscuits.
8. 8
   Gently flatten each biscuit to 3 inches in diameter; place on ungreased cookie sheet.
9. 9
   Brush butter on tops of biscuits; sprinkle with 1 tablespoon of the taco seasoning.
10. 10
    Bake as directed on can; keep warm.
11. 11
    Meanwhile, in same skillet, heat remaining 1/4 cup oil over medium heat.
12. 12
    In shallow dish, mix remaining 1/2 cup bread crumbs and taco seasoning.
13. 13
    Shape chicken mixture into 8 patties, 1/2 inch thick.
14. 14
    Coat patties completely with crumb mixture.
15. 15
    Cook patties in oil 5 to 6 minutes, turning once, until golden brown.
16. 16
    Remove patties from skillet; drain on paper towels.
17. 17
    Split biscuits; spread 1 tablespoon mayonnaise mixture on split sides of each biscuit.
18. 18
    Place patties between biscuit halves.
19. 19
    Serve with remaining mayonnaise mixture.