Simple Bacon Rumaki With Teriyaki Sauce
|Chicken livers||6 , cut into halves|
|Water chestnuts||4 , cut into thirds|
|Bottled teriyaki sauce||1⁄3 Cup (5.33 tbs)|
|Bacon slices||6 , cut into halves|
|Brown sugar||1⁄2 Teaspoon|
1. Place chicken livers and water chestnuts in bowl. Pour on sauce. Refrigerate at least 1 hour; drain.
2. Wrap a piece of liver and a piece of water chestnut in each bacon piece. Secure with wooden pick; sprinkle with about 1/2 teaspoon brown sugar. Arrange in circle on microwave rack in baking dish or 9-inch pie plate. Cover with waxed paper and microwave on high (100%) 4 minutes; rotate baking dish 1/4 turn. Microwave until bacon is crisp, 4 to 6 minutes longer. Drain on paper towel.