Anniversary Chicken
"I made this chicken for 100 people at my in-laws' 50th wedding anniversary party. Boy, was it a hit!"
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
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
- 1/2 cup teriyaki basting sauce
- 1/2 cup ranch-style salad dressing
- 1 tablespoon chopped fresh parsley for garnish
- 3 green onions chopped
- 6 skinless, boneless chicken breast halves
- 1/2 (3 ounce) can bacon bits
- Carbohydrate 10.53109 g
- Cholesterol 98.14 mg
- Fat 22.5030533347941 g
- Fiber 1.11990002389749 g
- Protein 34.97721 g
- Saturated Fat 6.90824631260758 g
- Serving Size 1 1 serving (243g)
- Sodium 1298.99466666667 mg
- Sugar 9.41118997610251 g
- Trans Fat 1.55946772918445 g
- Calories 389 calories
Directions 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.
