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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (199g) Recipe makes 6 servings |
||
| Calories 405 | ||
| Calories from Fat 230 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.6g | 39% | |
| Saturated Fat 7.5g | 37% | |
| Monounsaturated Fat 4.7g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 101mg | 33% | |
| Sodium 1471mg | 61% | |
| Potassium 447mg | 12% | |
| Total Carbohydrate 5.7g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 4.2g | ||
| Protein 36.4g | 72% | |
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Anniversary Chicken
By: Sharlene~W
Jan 20, 2002
Found this recipe on allrecipies.com (courtesy of Vicki Frew). I cooked mine for 15 minutes before I added cheese, green onions and bacon bits. I was afraid the cheese would be cooked to much if it was on the whole time. Miss Annie is right--after the 1st time I made it I started skipping the browning too and just put raw skinless, boneless chicken breasts in pan and poured the other ingredients over top. Cooks up just fine either way.
SERVES 6
Ingredients
- 2 tablespoons vegetable oil
- 6 boneless skinless chicken breast halves
- 1/2 cup teriyaki sauce
- 1/2 cup ranch salad dressing
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- 1 1/2 ounces bacon bits
- 1 tablespoon chopped fresh parsley (for garnish)
Directions
1
Preheat oven to 350°.2
In a large skillet, heat oil over medium-high heat.3
Add chicken breasts and sauté 4 to 5 minutes each side until lightly browned.4
Place browned chicken breasts in a 9 x 13-inch baking dish.5
Brush with teriyaki sauce, then spoon on salad dressing.6
Sprinkle with cheese, green onions and bacon bits.7
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.8
Garnish with chopped parsley and serve.
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- Main Ingredient > Meat > Poultry > Chicken
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Featured Reviews for This Recipe
From: Bblondie08
On Aug 12, 2008
Great Recipe! My family loved it . Tasted great. I would suggest cooking chicken for 20 minutes or so before putting all the topping on the chicken and then finish it.
From: KatieNana
On Jan 31, 2008
This is definitely comfort food! Rich, creamy and very filling. I served it with Greek Potatoes (Oven-Roasted and Delicious!) which was a wonderful combination. Two thumbs up!
From: Miss Annie
On Apr 24, 2002
I found this recipe on allrecipes too, and have made it 3 times!! It is a wonderful dish, and so easy to prepare. I did not brown the chicken after the 1st time I made it, because the teriyaki sauce turned it brown anyway, and browning it didn't do anything taste-wise for me. Besides, it cut out some of the fat, and it was still a wonderful dish. Like I said, I have used it often and will continue to make it. Thanks Sharlene.
From: dale!
On May 15, 2002
Really good recipe. I didn't brown the chicken first either but I did marinate it in the teriyaki sauce for 2 hours before assembling the rest of the dish. I did find this slightly a bit too salty also so the low-sodium teriyaki might be a good idea for next time. I didn't use any green onion as a personal preference.
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