Anniversary Chicken
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves, pounded to even thickness
1 cup teriyaki basting sauce, divided
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 cup crisp, crumble bacon
1 tablespoon chopped fresh parsley, for garnish
Marinate chicken in ½ cup teriyaki sauce in fridge 2-3 hours.
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.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with remaining ½ cup teriyaki sauce, then spoon on salad dressing.
Bake for 15 to 25 minutes, top with cheddar cheese, green onion and bacon. Bake another 5-10 minutes or until chicken is no longer pink and juices run clear and cheese is melted. Garnish with parsley and serve.
Makes 6 servings
THM - S - watch sugar in teriyaki sauce, make homemade if needed.
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