Rating: 3.5 stars
19 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
  • 19 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Scott Little

Recipe Summary

bake:
24 mins
total:
49 mins
prep:
25 mins
Yield:
24 rumaki
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°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.

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  • Bake for 8 minutes. Brush with teriyaki glaze. Bake about 16 minutes more or until bacon is cooked through.

*

If you are using wooden skewers, soak them in water for at least 30 minutes; drain before using.

Nutrition Facts

114 calories; fat 9g; cholesterol 24mg; saturated fat 3g; carbohydrates 1g; mono fat 4g; poly fat 1g; sugars 1g; protein 7g; vitamin a 194.4IU; vitamin c 7.1mg; sodium 325mg.
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