6 skinless boneless chicken breasts
2 T olive oil
1/2 c. teriyaki baste & glaze (not sauce)
1/2 c. ranch dressing
1 c. shredded cheddar cheese
3 green onions
3 oz. real bacon bits
1 Tbsp. chopped fresh parsley
Heat oven to 350. Heat oil over med. heat and saute chicken breasts for 4-5 mins. per side. Place chicken in 9×13 baking dish sprayed with pam. Brush with teriyaki glaze, spoon on ranch dressing, sprinkle with cheese, chopped green onions, then bacon bits. Bake in preheated oven for 25-30 mins. until chicken is thoroughly cooked, garnish with parsley. ** I have occasionally waited until the last 10 mins to add cheese, as it tends to slide off the chicken. Tenderizing the chicken to flatten it out gives to toppings a flatter surface to hold on to. ENJOY!
I met you yesterday at the WHBA Home & Garden show in Oskkosh and just wanted to let you know how much I am enjoying your cookbook. I’ve been cooking since I was a little girl and have never sat down and read an entire cookbook, like I did yours. I wanted to share one of my signature dishes that my family loves and is fancy enough to serve to company. I would be thrilled if you’d try it and let me know what you think!
Thanks for the inspiration,