1 large package chicken breasts, skinned and boned
2 cups sliced water chestnuts
1 cup brown sugar
1 package center-cut bacon
Teriyaki sauce (recipe to follow)
Teriyaki sauce recipe
1/4 cup vegetable oil
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoon vinegar
1/4 teaspoon pepper
2 tablespoons crushed garlic
Cut chicken breasts into 1" pieces. Open can of water chestnuts and remove large unbroken slices, approximately 36.
Put in bowl and pour Teriyaki sauce over chicken and water chestnut slices. Marinate at least 4 hours in refrigerator.
Cut bacon slices in half. Take 1 piece of chicken and 1 slice of water chestnut and wrap with bacon slice. Secure
with round wooden toothpick. Roll in brown sugar and coat heavily. Arrange on a cookie sheet covered with aluminum
foil. Broil 3-4" from heat until bacon is crisp (approximately 10 minutes). Drain on a paper towel and serve warm.
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