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Rumaki With Teriyaki Sauce

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Ingredients
  Chicken livers 6
  Water chestnuts 4
  Teriyaki sauce 2 Tablespoon
  Bacon slices 6
  Brown sugar 1⁄2 Cup (8 tbs)
Directions

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.
Drain.
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.

Recipe Summary

Course: 
Appetizer
Method: 
Broiled
Ingredient: 
Chicken

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