Friday, April 4, 2008
*Photo and original recipe is from allrecipes.com. I've modified it to make it faster to make and I don't think it affects the flavor. You can look up the original recipe on allrecipes.com if you want to see their version. This is a great throw-together dish if you want to get dinner going really quickly with very little work. Best of all, it tastes delicious!
PREP TIME 5 Min
COOK TIME 45 Min
READY IN 50 Min
2-6 skinless, boneless chicken breast halves (can be frozen or fresh)
1/2 cup teriyaki sauce
1/2 cup Ranch-style salad dressing (low or non-fat works fine)
1 cup shredded Cheddar cheese
1/2 (3 ounce) can bacon bits (or 3 or 4 slices of cooked, crumbled bacon
3 green onions, chopped (optional)
1 tablespoon chopped fresh parsley, for garnish (optional)
Preheat oven to 350 degrees F (175 degrees C). Mix teriyaki sauce and ranch dressing in baking dish. Add chicken breasts and cover with sauce. (I don't measure the sauce, just mix it half and half until I have enough for however much chicken I'm using). Sprinkle with cheese and bacon bits. Add green onions if desired.
Bake for 35 to 45 minutes, or until chicken is no longer pink and juices run clear. The time will vary depending on whether you use fresh or frozen chicken and how thick it is. Garnish with parsley and serve.
Phil and I enjoy eating this dish over rice. The dish makes a nice sauce that you can use on the rice and top with the chicken. Bon Appetit!