Buttermilk biscuits topped with chicken and vegetables.Prep Time 4 minutes
Cook Time 12 minutes
Ingredients
6 oz refrigerated buttermilk biscuit dough
1 cooking spray
9 oz boneless skinless chicken breasts, diced
1 tsp minced garlic (i used garlic powder)
10 oz mixed frozen vegetables, thawed and drained
1/4 cup white wine (dry ) (i used double the water)
1/4 cup water
1/4 tsp black pepper
10 3/4 oz reduced fat condensed cream of chicken soup,
Directions
1 Preheat the oven. Bake the biscuits in accordance with the directions on the package.
2 Spray a nonstick skillet with the cooking spray and heat over medium-high. Cook the chicken and garlic for 5 minutes.
3 Mix in the vegetables, chicken broth, water, pepper, and soup.
Cook for 5 minutes over medium heat, stirring frequently.
4 Separate the biscuits in half. Set the halves on plates and top with the chicken mixture.
Nutrition Facts
Amount Per Serving
Calories 213.9
Total Carbs 21.2g
Dietary Fiber 1.6g
Sugars 4.2g
Total Fat 5.1g
Saturated Fat 1.3g
Unsaturated Fat 3.8g
Potassium 209.3mg
Protein 17.2g
Sodium 568.7mg
Dietary Exchanges
1/2 Fat,
1 Starch,
2 Very Lean Meat
Thymol - named after the herb itself - is the primary volatile oil constituent of thyme, and its health-supporting effects are well documented. In studies on aging in rats, thymol has been found to protect and significantly increase the percentage of healthy fats found in cell membranes and other cell structures. In particular, the amount of DHA (docosahexaenoic acid, an omega-3 fatty acid) in brain, kidney, and heart cell membranes was increased after dietary supplementation with thyme. In other studies looking more closely at changes in the brains cells themselves, researchers found that the maximum benefits of thyme occurred when the food was introduced very early in the lifecycle of the rats, but was less effective in offsetting the problems in brain cell aging when introduced late in the aging process. 
