Chicken, Teriyaki (Rumaki)

By Floridaberry

From Better Homes and Gardens Party Book

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 12 Slices bacon, halved crosswise
• 1/3 cup terriyaki glaze

Preparation

Step 1

1. Preheat oven to 375 or can cook on the grill. Cut chicken into twenty-four 1 1/2-inch pieces. Wrap chicken pieces with bacon. Thread a bacon-wrapped chicken piece onto each of twenty-four 4 to 6 inch skewers. Place in a 15 x 10x1 inch baking pan. Or place skewers on the grill.
Bake for 8 minutes. Brush with teriyaki glaze. Bake or grill about 16 minutes more or until bacon is cooked through. Makes 24 servings.

Soak skewers in water for at least 30 minutes before skewering.

I used Yoshida Terriyaki glaze. Very good! Can skewer green peppers onion pieces or other vegetables along with chicken if desired.