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Apr 13
27

Thai Chicken Biscuit Cups

I’m always on the lookout for new main course “muffin” ideas, and after using the Bisquick Heart Smart Mix a few weeks ago to make my Banana Pancake Bites, I was excited to stumble across a recipe using it to make chicken cups. These cups are delicious, filling and hearty. The Bisquick mixture holds everything together and adds a nice biscuit flavor and a sturdiness to the cups, but the bulk of them is made up of the chicken, onions, scallions and cilantro. This gives you a great combination of flavors, packed with protein and low in carbs. The salty, crunchy toasted peanuts on top are the perfect complement to the Thai flavor from the red curry paste. If you’re looking for something filling and tasty with a bit of an Asian twist, this recipe is for you.

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Thai Chicken Biscuit Cups

Yield: 12 biscuit cups

Ingredients:

  • 2 t canola oil
  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion, chopped
  • ½ c scallions (green onions), sliced (plus additional for garnish)
  • ¼ 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
  • ½ cup Bisquick Heart Smart Baking Mix
  • ½ cup skim milk
  • 2 large eggs
  • 1/3 cup salted cocktail peanuts, chopped

Directions:

  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.

Weight Watchers Points Plus:
3 per cup (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
138 calories, 7 g carbs, 6 g fat, 13 g protein, 1 g fiber (from myfitnesspal.com)

adapted from Betty Crocker

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27 Responses to “Thai Chicken Biscuit Cups”

  1. #
    1
    Heather @ Kiss My Broccoli — April 13, 2012 @ 1:20 am

    Oh wow, these look great! And that last shot totally has my mouth watering! What a creative idea making them into muffins…nice convenient portion control! Any side item suggestions?

    • emilybites replied: — April 17th, 2012 @ 7:41 pm

      Thanks, Heather! I know eggplants are a popular vegetable in Thai food, so maybe some roasted eggplant or a salad? Hope you like these!

  2. #
    2
    Katie — April 13, 2012 @ 2:17 am

    This look delicious I’m wondering about what might be a good vegetarian substitue…

  3. #
    3
    MsHellion — April 13, 2012 @ 2:49 am

    SO MAKING THESE THIS WEEKEND! Thank you, Emily!

    • emilybites replied: — April 17th, 2012 @ 7:43 pm

      I hope you love them – let me know!

  4. #
    4
    Desi — April 13, 2012 @ 7:14 pm

    I’ve given you an award on my blog! Check it out :)

    http://steaknpotatoeskindagurl.blogspot.com/2012/04/versatile-blogger-award.html

    • emilybites replied: — April 17th, 2012 @ 7:44 pm

      Thanks, Desi! :)

  5. #
    5
    Shelley Fuld Nasso — April 19, 2012 @ 2:18 am

    I made these tonight and my whole family loved them. Even the picky almost-two year old. I used green curry paste instead of red but otherwise followed the recipe exactly. I’m looking forward to leftovers for lunch tomorrow, and I’m sending one with my second grader for his lunch. Thanks for all the great ideas.

    • emilybites replied: — April 24th, 2012 @ 1:58 am

      I’m so glad these were a hit with the whole family! Thanks for letting me know :)

  6. #
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    Amy — April 24, 2012 @ 1:20 pm

    Hello, I made these last night but was out of regular eggs and used egg beaters, the biscuit came out very eggy. I was wondering if your recipe has the dough coming out more like a biscuit rather than my eggy version? I figure it was the egg beater that made the difference! I also made the roasted poblano soup and loved it!

    • emilybites replied: — April 27th, 2012 @ 12:31 am

      Glad you loved the soup! They’re a little eggy. It’s hard for me to compare since I didn’t have yours. I don’t think I’ve ever used egg beaters (in anything), so I’m not sure whether that would make a difference.

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    Maria — April 29, 2012 @ 2:52 am

    Hi Emily, I’m fairly new to your site & this is the first (and will not be the last) recipe I’ve tried. I took this recipe and gave it my own twist with a turkey florentine vibe and my picky 4 & 9 year old loved it!!! Thanks for such a great idea.

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    Jamie — June 9, 2012 @ 6:51 pm

    I made these last weekend and they were WONDERFUL!! I was thinking as I finished cooking the chicken mixture that it would probably be great in a lettuce wrap. I might try that next time. I was also impressed with how well they re-heated and still tasted good. Thanks for the recipe!

  9. #
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    Droid — June 13, 2012 @ 11:18 pm

    I made these last night they were fantastic. Such a great base recipe. Made a couple of tweaks to fit our tastes and they were fantastic. We were thinking of ways to modify as we were going back for seconds. We are trying another of your recipes tonight!!!

  10. #
    10
    Anonymous — June 18, 2012 @ 5:14 pm

    I made these over the weekend. They were decent, but the bottom of the muffin just wouldn’t cook through. It was very soft and eggy- the top 2/3 did just fine. It also had barely any kick (and I’m not a super spicy person). I think I’m going to make the filling again with at least twice the amount of the red curry paste and put it in the wonton wrapper cups instead.

  11. #
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    Anonymous — July 6, 2012 @ 2:59 am

    This is a great recipe! The cups are make an easy, convenient lunch and taste indulgently cheesy. I added a splash of fish sauce for added thai flavor.

  12. #
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    Meredith Deibler — August 22, 2012 @ 11:04 pm

    Well, may have messed this one up. LOL I couldn’t find curry paste at my Walmart, so I did curry powder. Now that I’m reading others sites, the two taste completely different! I’ll let you know! LOL

  13. #
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    Anonymous — October 1, 2012 @ 7:51 pm

    I love this recipe because it is so easy to play around with different ingredients and flavor combinations. This week I used cubed ham with spinach, onion, yellow mustard and a dab of honey. Yum!

  14. #
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    healthy easy recipes — November 19, 2012 @ 4:27 am

    These really tasted great. For some reason I didn’t quite like the onions. Ate better when I removed. Must be only me because my family had a good time onions and all.

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    Elizabeth Batchelor — February 10, 2013 @ 3:42 pm

    This was so easy to make and awesome flavor! With 3 teenage step kids, a husband in construction, and a toddler, trying to lose weight and make meals everyone can eat is hard. This was a total hit.

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    Scott & Anna — April 20, 2013 @ 4:29 pm

    This is probably a dumb question, but would regular Bisquick work the same as Bisquick Heart Smart Baking Mix, in the same ratio and everything? I know it wouldn’t be as healthy… but one less new thing to buy would be nice :) These look yummy- we love thai food and the toddler loves muffins, so maybe these would be a hit.

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    Stefanie — November 11, 2013 @ 6:52 pm

    loved these….i did think they could use a little more flavor. maybe upping the red curry paste or was even thinking adding some PB2 to the chicken mixture? Will definitely make again and experiment.

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