Sesame Chicken Pot Stickers

DIRECTIONS

• In a medium bowl, mix peanut butter, egg, onion powder, sesame oil, soy sauce, carrot, 2 green onions and black pepper until well blended.
• Stir in chicken until well blended.
• Separate biscuit dough into 8 biscuits; separate each evenly into 2 layers, making 16 biscuit rounds.
• Press each into 4-inch round.
• Place 1 heaping tablespoon chicken mixture on center of each dough round.
• Fold up dough over filling, pinching edges together to form a standing seam along top of each pot sticker.
• Place 8 pot stickers on cookie sheet; cover and refrigerate.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil and 2 tablespoons of the butter over medium-low heat until mixture is bubbly.
• Add remaining 8 pot stickers, seam sides up; cook 2 to 5 minutes or until bottoms are light golden brown.
• Remove skillet from heat; slowly add 1/2 cup broth.
• Sprinkle with 1 teaspoon sesame seed.
• Immediately cover and return to heat; cook 10 minutes--do not uncover. Turn off heat; let stand covered 5 to 7 minutes or until all liquid is absorbed and chicken is no longer pink.
• Remove from skillet; cover tightly.
• Repeat with remaining pot stickers.
• Meanwhile, in 1-quart saucepan, heat jam, preserves and red pepper flakes over medium heat 3 to 5 minutes, stirring occasionally, until jam and preserves are melted and mixture is boiling.
• Remove from heat; strain sauce.
• Place pot stickers on serving plate. Drizzle with sauce. Garnish with green onion tops.
• Serve warm.