Salsa Chicken Shortcakes Recipe

1 tablespoon oil

4 boneless skinless chicken breast halves (about 1 lb.), cut into thin strips

1 garlic clove, minced

1 3/4 cups Salsa

1 cup Niblets Frozen Corn

1 (2 1/4-oz.) can sliced ripe olives, drained

1 tablespoon semi-sweet chocolate chips

1 teaspoon cumin

4 oz. sliced hot pepper Monterey Jack cheese, cut into thin strips

5 tablespoons sour cream

Fresh cilantro sprigs, if desired

1. Heat oven to 350 F. Prepare and bake biscuits as directed on can.

2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken and garlic; cook and stir 5 to 7 minutes or until chicken is no longer pink. Add salsa, corn, olives, chocolate chips and cumin; mix well. Reduce heat to medium; cook 10 minutes or until mixture thickens slightly.

3. To serve, split each warm biscuit. Place bottom halves on individual serving plates. Spoon half of chicken mixture over biscuits. Cover with biscuit tops, remaining chicken mixture, cheese and sour cream. Garnish with cilantro.