Saturday, December 4, 2010

Teriyaki Chicken Rumaki

I got this chicken appetizer recipe from a magazine and tried it out at a recent get together. It was delicious and liked my everyone!

1 LB Skinless, Boneless Chicken Breakst halves, cut into 24 pieces

12 bacon slices, halved crosswise

6 green onions, trimmed and each cut into 4 pieces

1 cup thin red sweet pepper strips

½ cup teriyaki glaze

1. Soak 24 4 to 6 inch skewers in water for 30 minutes.

2. Preheat oven to 375 degrees. Wrap chicken with bacon and thread each skewer with bacon wrapped chicken, green onion, and pepper. Place in a 10 x 15 baking sheet.

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