Chicken Breast and Turkey Bacon Rumaki
Chicken Breast and Turkey Bacon Rumaki
Print recipeIngredients
- 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! |
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