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Prep 20min
Total1hr5min
Servings6
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Ingredients
Thai Chicken Mixture
1
tablespoon vegetable oil
1
lb boneless skinless chicken breasts, cut into bite-size pieces
1
medium onion, chopped (1/2 cup)
1/4
cup sliced green onions (4 medium)
1/4
cup chopped fresh cilantro
1/2
teaspoon Thai red curry paste
1
tablespoon fresh lime juice
1
cup shredded mozzarella cheese (4 oz)
Baking Mixture
1/2
cup Original Bisquick™ mix
1/2
cup milk
2
eggs
Garnishes
1/2
cup salted cocktail peanuts
1/4
cup sliced green onions (4 medium, if desired)
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Steps
1
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add green onions, cilantro, red curry paste and lime juice, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
3
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup.
4
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer; serve with sliced green onions.
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Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.
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