SPECIAL
OFFER:
- Limited Time Only! (The ad below will not display on your printed page) 
|
« Back |
Print 
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Teriyaki Chicken Rumaki
Yield: 24 rumaki
Prep
25 mins
Bake
375°F 24 mins
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)
- cal. (kcal) 114,
- Fat, total (g) 9,
- chol. (mg) 24,
- sat. fat (g) 3,
- carb. (g) 1,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- sugar (g) 1,
- pro. (g) 7,
- vit. A (IU) 194,
- vit. C (mg) 7,
- sodium (mg) 325,
- Percent Daily Values are based on a 2,000 calorie diet
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.