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
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Steps
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.
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For a pretty presentation, sprinkle tops of appetizers with chopped peanuts and chopped fresh cilantro just before serving.
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