Cherri's Kitchen

This appetizer recipe should be a crowd pleaser.

At least, before dinner is served. I would guess you could use pork, beef, venison, or even shrimp and different kinds of veggies too.

It’s like a mini shish kabob rapped in yum!

Teriyaki Chicken Rumaki

• 1 pound skinless, boneless chicken breast halves, cut into 24 (1 1/2-inch) pieces
• 12 slices bacon, halved crosswise
• 6 green onions, trimmed and each cut into 4 pieces
• 1 cup thin red sweet pepper strips (1 medium)
• 1/3 cup teriyaki glaze

1) Soak 4- to 6-inch wooden skewers in water for at least 30 minutes. Drain before using.

2) Preheat oven to 375°F. Wrap chicken pieces with bacon. Thread each skewer with a bacon-wrapped chicken piece, a green onion piece, and a sweet pepper strip. Place in a 15x10x1-inch baking pan.

3) Bake kabobs for 8 minutes. Brush with teriyaki glaze. Bake about 16 minutes more or until bacon is cooked through. Yield: 24 servings