Chicken Rumaki

This is a perfect ‘hand around’ for the festive season!

Ingredients:
2 chicken breasts, skinned, boned, cut into 1-inch pieces
3/4 C sliced water chestnuts
1/2 lb sliced bacon, cut in half
1/2 C soy sauce
1 tbsp brown sugar
1 tsp freshly grated ginger or 1/2 tsp ground ginger
1 clove garlic, crushed
4 tbsp minced scallions
1/2 C water

Method:
• Make a small assembly line: A dish of the chicken pieces, dish of sliced water chestnuts, plate with the bacon and a box of wooden toothpicks. Sandwich a piece of chicken and water chestnuts together. Wrap a piece of bacon around and secure with the wooden pick. Make up as many rumaki as there are pieces of bacon, at least 24.
• In a large bowl, combine soy sauce, brown sugar, ginger, garlic, scallions and water. Stir until sugar is dissolved. Add rumaki and gently toss so all are covered with marinade. Marinate overnight.
• Drain. Broil under medium heat until evenly browned and cooked. Turn several times to avoid burning. Serve hot. Approximately 10 minutes broiling time.
Exchanges: Count 4 pieces as ½ protein and 1 fat.

Recipe courtesy of Cooks.com