Friday, April 2, 2010

Anniversary Chicken

This is a really tasty dish with the teriyaki flavored chicken covered with bacon cheddar and ranch.  You can put this between a roll and make a sandwich out of it too.

2 tablespoons vegetable oil
6 skinless, boneless chicken breasts
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits  ( I made my own by putting bacon on a baking sheet and cooked in oven till done then crumbled it.)

 Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.   (Don't skip this step like I did otherwise the chicken takes forever to cook in the oven. )
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, (DO NOT pour the entire bottle of sauce on top like I did, this is a basting sauce and way to strong to use as a sauce, just brush enough onto the chicken to give it good flavor)  then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. ( IF you are not going to brown the chicken in a skillet first then I would strongly recommend waiting to put the ranch, cheddar, bacon and gr. onions until  the chicken is almost done then sprinkle over and continue baking just until cheese is melted.)

Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve. (optional)


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