This one is good for B, L, D: brunches, lunches, or dinners.

　　

Ingredients

4 servings

　　1 8-ounce package buttermilk biscuit mix, such as Jiffy brand

　　1/2 cup shredded extra-sharp Cheddar cheese

　　1/4 pound packaged (not fresh) Spanish chorizo, casing removed, finely chopped

　　2 plum tomatoes, seeded and chopped

　　3 tablespoons fresh flat-leaf parsley or cilantro leaves (a handful), finely chopped

　　1/4 small red onion, finely chopped

　　10 large green olives, cracked away from the pits and coarsely chopped

　　Juice of 1 lime

　　1 to 2 dashes of hot sauce, such as Tabasco

　　1/2 cup mayonnaise

　　Salt and freshly ground black pepper

　　2 tablespoons vegetable oil (twice around the pan)

　　4 thin-cut chicken cutlets, 3 to 4 ounces each

　　1/2 tablespoon ground coriander (half a palmful)

　　4 romaine lettuce leaves

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Place the buttermilk biscuit mix in a bowl. Add the shredded Cheddar and the chorizo and mix with a fork to distribute. Add water according to the package directions. Once combined, dump the biscuit mix out on a lightly floured cutting board. Using your fingertips, press out the dough into a 1-inch-thick square. Divide the square with a knife into 4 squares. Arrange the jumbo-size biscuits on a foil-lined cookie sheet and bake for 12 to 15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.

　　

Step 3

To make the tomato, olive, and salsa mayo, in a bowl, combine the tomatoes, parsley or cilantro, onions, olives, half of the lime juice, dash of hot sauce, and the mayonnaise. Season with salt and pepper and reserve.

　　

Step 4

Preheat a large skillet over medium-high heat with the vegetable oil. Season the chicken with salt, pepper, coriander, and the remaining half of the lime juice. Add the seasoned chicken to the skillet and cook on each side for 3 to 4 minutes, or until cooked through.

　　

Step 5

Split the cheddar–chorizo biscuits in half. Slather the tops and bottoms of the biscuits with the tomato, olive, and salsa mayo. Cut each cooked chicken cutlet in half; arrange the halved cutlets on the bottoms of the biscuits, garnish with a folded leaf of romaine lettuce, and finish with the biscuit top. Open wide!

　　

Tidbit

Step 6

Spanish-style chorizo is made with smoked pork and comes already cooked in the package. Mexican-style chorizo is made with fresh (uncooked) pork and must be thoroughly cooked.

　　Rachael Ray 365: No Repeats