Teriyaki Chicken Rumaki Featured


Teriyaki Chicken Rumaki

Yield: 24 rumaki

Prep 25 minsBake 375°F 24 mins


  • 1= pound  skinless, boneless chicken breast halves 
  • 12 =  slices  bacon, halved crossw 
  • 6=  green onions, trimmed and each cut into 4 pieces 
  • 1 = cup  thin red sweet pepper strips (1 medium) 
  • 1/3 =  cup  teriyaki glaze


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.

from the test kitchen*

  • If you are using wooden skewers, soak them in water for at least 30 minutes; drain before using.

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


Rate this item
(1 Vote)
Login to post comments
back to top
Contact us to submit your food / kitchen related content.Web E-Kitchen.

Get Our App Now

Popular Recipes

  1. Hot News
  2. Tags
Baked Egg in Avocado
Putting the 'Funky' in Blanca's Menu
Erin Taylor’s Kitchen
Tyler’s Pistachio Biscotti
Hot Turkey Sandwiches
Zebra Cake Recipe (Pastry)


Sign In or Create Account