Anniversary Chicken I
Super easy, delicious, and freezes well
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
bake
advance
main dish
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 2 tablespoons vegetable oil
- 1 cup shredded cheddar cheese
- 6 skinless, boneless chicken breast halves
- 1/2 cup teriyaki basting sauce
- 3 green onions chopped
- 1 tablespoon chopped fresh parsley for garnish
- 1/4 cup ranch-style salad dressing
- 1/2 can (3 oz) bacon bits
- Carbohydrate 5.37326 g
- Cholesterol 94.84 mg
- Fat 17.3301133347941 g
- Fiber 0.370066657662392 g
- Protein 34.4474366666667 g
- Saturated Fat 6.08511697927425 g
- Serving Size 1 1 Serving (185g)
- Sodium 1217.24533333333 mg
- Sugar 5.00319334233761 g
- Trans Fat 1.18365572918444 g
- Calories 321 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. Mix teriyaki sauce and ranch and spoon over chicken. 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.
