Chicken Teriyaki Rumaki

There is something dishonest about using a ready-to-use marinade and wrap bacon on another ingredient. Its almost like you are smoking while you are working out in the gym. But then the ease of using a bottled teriyaki sauce for the bacon-wrapped chicken was too enticing for a busy evening. This is a Japanese-inspired Rumaki. Saying it loud, just in case the word “teriyaki” did not give it away.

Ingredients for Chicken Teriyaki Rumaki are:

2 boneless chicken breast pieces (about 500 grams), cut into two inch pieces
4 strips of bacon, halved
1 red bell pepper, cut into strips
4-6 green onions, trimmed and cut into two inch pieces
1/2 cup + 1 tablespoon teriyaki sauce
1/2 teaspoon black pepper powder

Soak 8-10 bamboo skewers in water for about 30 minutes.

Marinade the chicken, bell pepper strips and the green onions with the teriyaki sauce and black pepper powder for 1-2 hours.

Pre-heat oven to 375° F. Line a baking tray with aluminum foil. Wrap the chicken pieces with the bacon strips.

On each skewer, thread the bacon-wrapped chicken, bell pepper and green onion.

Place on the baking tray and bake for 8-10 minutes. Brush with the remaining teriyaki sauce and bake for 10-12 minutes or till the chicken is done. I usually broil my Rumaki for the last two minutes to get some char on it.

Try these bacon-kissed Chicken Teriyaki with your favorite drink and watch the world pass by…

P.S. You can try this with jumbo shrimps too.

Bacon and Egg Pots

There are some things that I can only fantasize about. Like breakfast in bed. But what is possible though is I let someone else make my breakfast. My trusted oven! And see how.

Ingredients for Bacon and Egg Pots are:

Strips of bacon, 3-4 for each ramekin
1-2 eggs per each person
Finely chopped fresh parsley or chives
Sprinkle of freshly cracked black pepper
Half teaspoon butter

Throw the bacon strips in a skillet and cook till they are dark pink in color, but not crisp. Drain them on paper towels.

Line each ramekin with a little butter on your fingers. Place one or two strips of bacon at the base and another on the sides, making a “ bacon cup” inside the ramekin.

Crack an egg or two over the bacon base. Crack some black pepper over it.

Pre-heat oven to 350 degrees. Place all the ramekins on a water bath and bake for 15-18 minutes or unless the eggs are set and the whites visible.

Garnish with fresh herbs like parsley or chives and serve with slices of bread, OJ, chai or coffee.

Crawl back in bed with your tray of breakfast and enjoy! Looks like breakfast in bed is possible after all.

More breakfast ideas are here.