Chicken Rumaki

This chicken recipe yields 24 pieces:

• 1/4 c. reduce-sodium soy sauce
• 2 tbsp. brown sugar
• 1 tbsp. grated gingerroot
• 1 tsp. grated orange zest
• 1/4 tsp. each ground coriander and
  curry powder
• 1 tsp. minced garlic
• 2 large chicken breasts, boneless and skinless
• 12 whole water chestnuts (canned)
• 12 slices bacon, cut in half
• 24 round wooden toothpicks

To make marinade:

Combine soy sauce, brown sugar, gingerroot, orange zest, coriander, curry and garlic in a small bowl. Whisk together then set aside.

To prepare chicken:

Cut chicken into 24 pieces. Cut water chestnuts in half. Combine chicken and water chestnuts in marinade in a shallow glass baking dish. Mix well to coat chicken and water chestnuts with marinade. Marinate in refrigerator for at least 1 hour. (You can marinate overnight for even better flavor and to prepare ahead).

To make rumaki:

Lay one half piece of bacon on work surface. Place chicken piece in center of bacon strip and top with water chestnut. Fold over ends of bacon to cover chicken and water chestnut. Secure with toothpick. Make sure the toothpick goes through the water chestnut or it will fall out. And you don't want a water chestnuts ending up in your lap instead of your mouth.

Place rumaki on a baking stone and bake at 400° F. for 20 - 25 minutes or until chicken and bacon are cooked through. Serve warm.

Chicken Rumaki is only 1 of 30 days of Chicken Recipes featured in September. Click here for more ideas!