Mini Chinese Chicken Snacks

 

1 1/4

cups Original Bisquick® mix

1/4

cup butter or margarine, softened

2

tablespoons boiling water

1/2

cup half-and-half

1

egg

1/3

cup finely shredded carrot

1/3

cup drained sliced water chestnuts (from 8-ounce can), chopped

1

tablespoon grated lemon peel

1/2

teaspoon salt

1/2

teaspoon garlic powder

1/2

teaspoon five-spice powder

1

medium green onion, thinly sliced (1 tablespoon)

1

can (5 ounces) chunk chicken, drained

• 1 Heat oven to 375°. Generously grease 24 small muffin cups, 1 3/4x1 inch. Stir Bisquick and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each cup.
• 2 Beat half-and-half and egg in medium bowl. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each cup.
• 3 Bake 20 to 25 minutes or until edges are golden brown and centers are set. Serve warm. Store covered in refrigerator.