Mini Chinese Chicken Snacks

1 1/4 cups (300 mL) Bisquick* Mix

1/4 cup (50 mL) butter or margarine, softened

2 tbsp (25 mL) boiling water

1/2 cup (125 mL) half-and-half

1 egg

1/3 cup (75 mL) finely shredded carrot

1/3 cup (75 mL) drained sliced water chestnuts, chopped

1 tbsp (15 mL) grated lemon peel

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) garlic powder

1/2 tsp (2 mL) five-spice powder

1 tbsp (15 mL) thinly sliced green onion

1 can (156 g) flaked chicken, drained

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1

Heat oven to 375ºF. 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 centres are set. Serve warm. Store covered in refrigerator.