This recipe comes from my MBA Spouse Association Cookbook.
Anniversary Chicken
2 Tbsp vegetable oil
6 boneless, skinless chicken breast halves
1/2 C teriyaki basting sauce
1/2 C ranch-style salad dressing
1 C shredded cheddar cheese
3 green onions
1/2 (3oz) can bacon bits
1 Tbsp fresh parsley, chopped for garnish
Preheat the oven to 375 degrees. In a large skillet, heat oil over medium-high heat. Add chicken breasts and saute for 4-5 minutes on each side until lightly browned. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions, and bacon bits. Bake for 25-30 minutes or until chicken is no longer pink. Garnish with parsley and serve.
We will also marinate the chicken in teriyaki sauce for a couple hours prior to starting the recipe.
Anniversary Chicken2 Tbsp vegetable oil
6 boneless, skinless chicken breast halves
1/2 C teriyaki basting sauce
1/2 C ranch-style salad dressing
1 C shredded cheddar cheese
3 green onions
1/2 (3oz) can bacon bits
1 Tbsp fresh parsley, chopped for garnish
Preheat the oven to 375 degrees. In a large skillet, heat oil over medium-high heat. Add chicken breasts and saute for 4-5 minutes on each side until lightly browned. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions, and bacon bits. Bake for 25-30 minutes or until chicken is no longer pink. Garnish with parsley and serve.
We will also marinate the chicken in teriyaki sauce for a couple hours prior to starting the recipe.
1 comment:
MMm, looks good- we'll have to try it!
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