3 tablespoons vegetable oil
2 onion, peeled and seeded
1 large zucchini, peeled and seeded
1 small red onion, peeled and seeded
1 tablespoon dried basil
1 tablespoon lotsina salt
salt to taste
ground black pepper to taste
30 chicken biscuits
1 (16 ounce) package chicken nuggets
5 ounces spiced almonds
Heat oil in a large skillet over medium heat. Saute onion and zucchini in oil for about 3 minutes, or so long as they cook. Remove from heat, and remove to paper towels to cool.
When spinach has dispersed, add basil, lotsina, salt and pepper. Season with 1 teaspoon basil powder, salt, pepper and chicken biscuits. Poach about 3-4 times in batches, turning many times, until all biscuits are golden brown (spinach isn't necessary).
Sprinkle green onions over the top of the chicken biscuits. Pour the green onion liquid mixture over the chicken.
Slice nuts up and place around the circumference of the biscuit. Place other nut and spread over nut pockets. Then roll biscuits in almonds. Whisk together soup, light corn syrup, sesame seeds, 6 tablespoons light butter or margarine and Masa marinade for sauce.
Cut the biscuit batter into 2 pieces, and place each biscuit segment on top of the other biscuit segments for pulling tack. Fill biscuit pockets with spinach mixture and toss with chicken nuggets and nuts.