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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

Recipe #17598 | 1¼ hours | 30 min prep | add private note

⁽³⁶⁾ RATE IT NOW Print Recipe

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 (change servings and units)

Ingredients

2 tablespoons vegetable oil
6 boneless skinless chicken breast halves
1/2 cup teriyaki sauce (I recommend low-sodium, it seems to be too salty with regular teriyaki)
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°F.
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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Featured Reviews for This Recipe

From: Chef #1060806

On Nov 5, 2009

Wonderful!!!! My husband raved about this chicken (and he never raves), then he ate it as leftovers (he hates leftover chicken), and then he asked when we were going to have it again. Deserves more than five stars!

1 person found this review helpful

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From: EricaLeigh777

On Oct 24, 2009

Just realized I hadn't rated this... My husband and I both love this dish. 5* recipe WITH a few changes.vEither use Low Sodium Teriyaki sauce or go to your local Dollar General and pick up a bottle of DG Brand Teriyaki Marinade. The stuff is great! Marinade Chicken in that for 1 to 1 and a half hours. Do not brown chicken in a pan first, this step is unneeded and just dirties up another dish. Then put in greased baking dish and add ranch dressing on top only. Bake in oven for 25 minutes at 350. Take out of oven and top with cheese, bacon, and green onions. Then put back in oven for about 10 minutes. Turns out to be the most wonderful, flavorful juicy chicken you have ever eaten. A++++

2 people found this review helpful

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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.

14 people found this review helpful

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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.

10 people found this review helpful

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