Teriyaki Chicken Rumaki
pound skinless, boneless chicken breast halves
slices bacon, halved crosswise
green onions, trimmed and each cut into 4 pieces
cup thin red sweet pepper strips (1 medium)
cup teriyaki glaze
- Preheat oven to 375 degrees F. Cut chicken into twenty-four 1-1/2-inch pieces. Wrap chicken pieces with bacon. Thread a bacon-wrapped chicken piece, a green onion piece, and a sweet pepper strip onto each of twenty-four 4- to 6-inch skewers.* Place in a 15x10x1-inch baking pan.
- Bake for 8 minutes. Brush with teriyaki glaze. Bake about 16 minutes more or until bacon is cooked through.
From the Test Kitchen
If you are using wooden skewers, soak them in water for at least 30 minutes; drain before using.
Nutrition Facts(Teriyaki Chicken Rumaki)
- Per serving:
- 114 kcal cal.,
- 9 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 24 mg chol.,
- 325 mg sodium,
- 1 g carb.,
- 1 g sugar,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet