Ginger Chicken Rumaki
Submitted by: Don Conner, Acosta Foodservice, OK
As the winner of our Ginger Puree Seasonal Spotlight, this Chicken Rumaki has just the right amount of ginger and it’s covered in bacon!
1 lb chicken breast, boneless skinless
6 strips bacon, thin cut
¼ cup Teriyaki marinade
3 Tbsp Sherry wine
½ cup brown sugar
Preheat oven to 350 degrees. Mix Teriyaki marinade, Tulkoff Ginger Puree, Sherry wine, and half the brown sugar. Cut chicken into 1 oz pieces and the bacon into thirds. Wrap chicken with bacon and cover in marinade. Refrigerate for at least 30 minutes.
Place on baking pan, sprinkle with remaining brown sugar and bake for approximately 45 minutes.