Teriyaki Chicken Rumaki

By gstark

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

Details

Servings 24
Adapted from bhg.com

Preparation

Step 1

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.