Teriyaki Chicken Rumaki

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  • Makes: 24 rumaki
  • Prep: 25 mins
  • Bake: 24 mins 375°F

Teriyaki Chicken Rumaki

Directions

  1. 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.
  2. 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.

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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
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