Subj : BH&G 2232
To   : ALL
From : DAVE DRUM
Date : Sun Mar 28 2021 12:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Teriyaki Chicken Rumaki
 Categories: Five, Appetisers, Poultry, Pork, Vegetables
      Yield: 24 Servings
 
      1 lb Skinned, boned chicken
     12 sl Bacon; halved crosswise
      6    Green onions; trimmed, ea in
      4    Pieces
      1 c  Thin red sweet pepper
           - strips
    1/3 c  Teriyaki glaze
 
  Set oven @ 375ºF/190ºC.
  
  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.
  
  Bake for 8 minutes. Brush with teriyaki glaze. Bake about
  16 minutes more or until bacon is cooked through.
  
  FROM THE TEST KITCHEN: If you are using wooden skewers,
  soak them in water for at least 30 minutes; drain before
  using.
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 15 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'm SO nice, that when I step in it I don't say it.
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