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Barbecue Chicken in a Biscuit

Recipe by National Chicken Council

1 large (1 lb. 0.3-oz.) can of 8 buttermilk biscuits

2 tablespoons olive oil

6 slices bacon

1/2 -- onion, thinly sliced

3 cloves garlic, finely chopped

1/4 cup dried cranberries (orange flavored) finely chopped

3/4 cup hickory smoke barbecue sauce

2-1/2 cup (already prepared) roasted chicken, cubed or chopped into small pieces

1 -- egg white

1 teaspoon water

Cut each biscuit in half. Form each half into a ball. Set aside.
Cut chicken into cubes, strips or shredded
In pan, add olive oil and fry bacon until crisp. Remove bacon and drain on paper towels; crumble.
In same fry pan, remove all but 2 Tbsp. of bacon fat. On medium heat, cook onions for about 10 minutes until limp and slightly browned. Add garlic and saute 2 more minutes, stirring to combine.
Remove from heat; stir in dried cranberries, barbecue sauce, chicken and bacon.
Roll or pat each biscuit ball into a 2 1/2 inch circle. Place about 2 to 3 Tbsp. of chicken mixture in the center of each biscuit. Gathering up edges, twist and pinch to seal. Place seam side down on ungreased cookie sheet.
In small bowl, beat egg white and water until well blended; brush over biscuits.
Bake at 375F for 14 to 18 minutes or until golden brown; serve warm.