Teriyaki Chicken Rumaki

By amt2mf

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

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

Preparation

Step 1

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.