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Teriyaki Chicken Rumaki

Yield: 24 rumaki
Prep 25 mins Bake 375°F 24 mins
Teriyaki Chicken Rumaki
  • 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

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,
  • Monounsaturated 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

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