Teriyaki Chicken Rumaki

Teriyaki Chicken Rumaki Enlarge Image
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7 users rated this recipe an average rating of 3.5
Yields:
24 rumaki
Prep:
25 mins
Bake:
24 mins 375°F
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Teriyaki Chicken Rumaki

Ingredients
1
pound skinless, boneless chicken breast halves
12
slices bacon, halved crosswise
6
green onions, trimmed and each cut into 4 pieces
1
cup thin red sweet pepper strips (1 medium)
1/3
cup teriyaki glaze

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.

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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