6 boneless, skinless chicken breast halves
1/2 cup terriyaki sauce
1/2 cup ranch salad dressing
1 cup shredded cheddar cheese
3 green onions -- sliced
3 ounces bacon bits
1 tablespoon chopped fresh parsley -- for garnish
In a large skillet, heat oil over medium heat. Add chicken breasts and saute 4 to 5 minutes on each side until lightly browned.
Preheat oven to 350°. Place browned chicken breasts in a 9 X 13 baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits on top. Bake for 25 to 35 minutes, or until chicken is cooked through and juices run clear. Garnish with parsley and serve.
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