Ginger Chicken Rumaki
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- 12 oz. boneless skinless chicken breasts
- 1/4 cup orange marmalade
- 2 tsp. soy sauce
- 1 garlic clove, minced
- 1/2 tsp. ground ginger
- 12 slices bacon
- 1 can whole water chestnuts, cut into halves
1Cut chicken into 24 bite size pieces. Mix marmalade, soy sauce, garlic and ginger in bowl. Mix well. Add chicken and stir to coat well.
2Marinate, covered, in refrigerator for 30 minutes; drain.
Broil bacon for 1 to 2 minutes or till partially cooked but not crisp; drain and cut into halves crosswise.
3Wrap 1 piece of bacon around each chicken pieces and a water chestnut half. Secure with wooden picks.
Broil 4 to 5 minutes from heat source for 3 to 5 minutes or til chicken is cooked through. Serves 8