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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 24 |
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This appetizer recipe is based on one from BH&G Special Interest Publication, Party Food, 2012. It requires 24 skewers. If using wooden skewers, soak them in water for at least 30 minutes; drain before using. Per serving: 114 cal., 9 g total fat (3 g sat. fat), 34 mg chol., 325 mg sodium, 1 g carb., 0 g fiber, 7 g pro. Ingredients:
1 lb boneless skinless chicken breast half |
12 slices bacon, halved crosswise |
6 green onions, trimmed and each cut into 4 pieces |
1 medium sweet red pepper, cut into 24 thin strips |
1/3 cup teriyaki baste and glaze |
Directions:
1. Preheat oven to 375°F Cut chicken into twenty-four 1 1/2-inch pieces. Wrap bacon around chicken pieces. Thread a 4- to 6-inch skewer with a bacon-wrapped chicken piece, a green onion piece, and a sweet pepper strip. Repeat 23 more times. Place in a 15x10x1-inch baking pan.
2. Bake for 8 minutes. Brush with teriyaki glaze. Continue baking another 16 minutes or until bacon is cooked through.
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