- 2 Tbs vegetable oil
- 6 skinless, boneless chicken breast halves
- 1/2 cup teriyaki basting sauce
- 1/2 cup ranch-style salad dressing
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- 1/2 can (3 oz) bacon bits
- 1 Tbs fresh parsley, chopped, for garnish
DIRECTIONS:
- Preheat oven to 350°
- 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 25-35 minutes, or until chicken is no longer pink and juice runs clear.
- Garnish with parsley and serve.
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