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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Ginger and orange marmalade give these rumaki-style snacks wonderful flavor. I marinate the wrapped chicken earlier in the day and broil them when guests arrive. Betty Pierson, Wellington, Florida Ingredients:
12 bacon strips, halved |
10 ounces boneless skinless chicken breasts, cut into 24 cubes |
1 can (8 ounces) sliced water chestnuts, drained |
1/2 cup orange marmalade |
1/4 cup soy sauce |
2 garlic cloves, minced |
1 teaspoon grated fresh gingerroot |
sweet-and-sour sauce, optional |
Directions:
1. Place bacon on a broiler rack. Broil 4 in. from the heat for 1-2 minutes on each side or until partially cooked; cool.
2. Wrap a piece of bacon around a chicken cube and water chestnut slice; secure with a toothpick. In a large resealable plastic bag, combine the marmalade, soy sauce, garlic and ginger. Add wrapped chicken; seal and carefully turn to coat. Refrigerate for 2 hours.
3. Drain and discard marinade. Broil chicken for 3-4 minutes on each side or chicken is no longer pink and bacon is crisp. Serve warm with sweet-and-sour sauce if desired. Yield: 2 dozen.
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