Teriyaki Chicken Rumaki Featured


Teriyaki Chicken Rumaki

Yield: 24 rumaki

Prep 25 minsBake 375°F 24 mins


  • 1= pound  skinless, boneless chicken breast halves 
  • 12 =  slices  bacon, halved crossw 
  • 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, 

  • 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


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