Anniversary Chicken I Recipe
Try this Anniversary Chicken I Recipe recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 tablespoons vegetable oil
- 1 cup shredded cheddar cheese
- 6 skinless, boneless chicken breast halves
- 1/2 cup teriyaki basting sauce
- 1/2 cup ranch-style salad dressing
- 3 green onions chopped
- 1/2 (3 ounce) can bacon bits
- 1 tablespoon chopped fresh parsley for garnish
- Carbohydrate 5.94459 g
- Cholesterol 98.14 mg
- Fat 22.4623033347941 g
- Fiber 0.379899990518888 g
- Protein 34.50946 g
- Saturated Fat 6.88754631260758 g
- Serving Size 1 1 Serving (196g)
- Sodium 1297.99466666667 mg
- Sugar 5.56469000948111 g
- Trans Fat 1.54834272918444 g
- Calories 369 calories
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 teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
