Thai chicken biscuit cups

By claudiag

Ingredients

• canola oil
• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, chopped
• 1/2 c scallions (green onions), sliced (plus additional for garnish)
• 1/4 c cilantro, chopped
• 1 t Thai red curry paste (found with the other Asian ingredients)
• 1 T fresh lime juice
• 1 cup 2% shredded Mozzarella cheese
• 1/2 cup Bisquick Heart Smart Baking Mix
• 1/2 cup skim milk
• 2 large eggs
• 1/3 cup salted cocktail peanuts, chopped

Details

Adapted from emilybites.com

Preparation

Step 1

Preheat the oven to 375. Generously mist a 12-cup muffin tin with cooking spray.
2. In a large skillet, bring the oil over medium-high heat. Add the chicken pieces and cook 5-7 minutes until the chicken pieces are cooked through. Add the chopped onion and cook for another 2-3 minutes. Add the scallions, cilantro, curry paste and lime juice. Stir until completely combined and cook for another 1-2 minutes until mixture is heated through. Remove from heat and cool for five minutes. Mix in Mozzarella cheese.
3. In a medium bowl, whisk together the Bisquick, milk and eggs until thoroughly combined and smooth.
4. Spoon a tablespoon of the Bisquick mixture into each cup of the prepared muffin tin. Top that layer with about ¼ cup of the chicken mixture. Spoon another tablespoon of the Bisquick mixture over the top of each cup until it’s all used up.
5. Bake in the oven for 5 minutes and then remove from the oven and sprinkle the peanuts over the top of each biscuit cup. Return the cups to the oven and bake for an additional 15 minutes until the cups are browned and a toothpick inserted in the center comes out clean. Cool for a few minutes and then slide a knife around the edges of each cup to loosen it and remove it from the tin. Top each cup with scallions for garnish.