Rumaki With Teriyaki Sauce
|Teriyaki sauce||2 Tablespoon|
|Brown sugar||1⁄2 Cup (8 tbs)|
Cut chicken livers in half; cut each water chestnut into 3 pieces.
Pour Teriyaki Sauce over chicken livers and water chestnuts in bowl; refrigerate about 4 hours.
Cut bacon slices in half.
Wrap a piece of chicken liver and a piece of water chestnut in each bacon slice.
Secure with wooden pick; roll in brown sugar.
Set oven control at broil and/or at 550°.
Broil, turning occasionally, 3 to 4 inches from heat 10 minutes or until bacon is crisp.