Chicken Breast and Turkey Bacon Rumaki

Chicken Breast and Turkey Bacon Rumaki

Ingredients

  • 1/2 cup teriyaki
  • 1 cup low sodium soy sauce
  • 2 tablespoons freshly grated ginger
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons molasses
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon freshly squeezed lime juice
  • 1lb skinless, boneless chicken breast (cut into 1 inch cubes)
  • 1lb turkey bacon (cut package in half crosswise)
  • 1 can sliced water chestnuts

Directions

Step 1. Preheat oven to 375 degrees F.
Step 2. In a medium bowl whisk first 7 ingredients together (teriyaki through lime juice). Pour into gallon-sized zip top bag.
Step 3. Place chicken cubes in bag with marinade, zip bag and turn to combine.
Step 4. Place in refrigerator and marinate for at least 1 hour – overnight is fine.
Step 5. Assemble Rumaki as follows:
-Place half strip of bacon on work surface and line them up.
-Place water chestnut on bacon 1/3 of the way up.
-Top with chicken cube
-Wrap bacon around and secure with toothpick
- Place seam side down on a parchment lined baking sheet.
Step 6. Cook until bacon is browned ~ 8 to 10 minutes.
Step 7. Leave toothpick in or replace with ornate skewers and serve.
Step 8. Enjoy!
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *