chicken wraps

chicken wraps

Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • 1/2 pound bacon
  • 1 (20 ounce) can pineapple chunks
  • 18 fluid ounces teriyaki sauce


Directions

  1. Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

03/13/2017
chicken wraps, recipe PT15M PT1H 5 455 calories

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