Makes 10 servings
1 can Pillsbury Grands Jr. Golden Layers refrigerated Butter Tastin' biscuits
1 pound ground chicken
2/3 cup sweet chili sauce, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Smucker's Orchard's Finest Coastal Valley Peach Apricot Preserves
1 cup mayonnaise with olive oil or plain mayonnaise
2 tablespoons Sriracha sauce
2 cups coleslaw mix (cabbage and carrot) coarsely chopped
BAKE biscuits as can directs. Meanwhile, mix ground chicken, 2 tablespoons sweet chili sauce, salt, and pepper. Shape into 10 1/2-inch thick patties. Cook over medium heat about 6 to 9 minutes, turning once, until cooked through. Brush with remaining chili sauce the last few minutes of cooking.
PLACE preserves, mayonnaise and Sriracha sauce in food processor; process 10 to 15 seconds until smooth. Mix 1/2 cup preserves mixture into slaw mix, tossing to coat.
SPLIT biscuits; Place chicken patty and slaw on bottom half; cover with top biscuit half. Serve with remaining preserves mixture.