2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
Sear chicken 4-5 mins each side until lightly browned. Like this:
With both sides of the chicken are browned, remove from skillet and place in baking dish that has been sprayed with Pam.
Now it’s time to make our bacon bits! Take the bacon slices from earlier, which should be cooled and drained by now, and stack them up
Back to the chicken. Pour about 1/4 cup of teriyaki sauce onto the chicken breasts.
I’ve made this so many times, I know about how much teriyaki sauce I like, so I just pour it straight from the bottle. But you may want to measure it the first couple of times because I don’t like the way it tastes if I use too much teriyaki sauce. I do just enough to cover the pieces, about like this:
Next, cover the chicken with ranch dressing. :D I love ranch dressing :D
Now top with cheese…
And your bacon bits!
Now bake your chicken in the oven at 350 degress for 25 to 35 minutes, until chicken is no longer pink and juices run clear.\
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