#68 Anniversary Chicken

I wouldn't rule this one out folks, but I would change the method

Ingredients

  • 2 tablespoons vegetable oil
  • 6 skinless, boneless chicken breast halves
  • 1/2 cup teriyaki basting sauce
  • 1/2 cup Ranch-style salad dressing
  • 1 cup shredded Cheddar cheese
  • 3 green onions, chopped
  • 1/2 (3 ounce) can bacon bits
  • 1 tablespoon chopped fresh parsley, for garnish

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
  3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
  4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.  Makes 6.

Taste: 4/5  The taste was fine but the chicken was dry. If I made it again, I would marinade it in a soy sauce-based marinade first for a few hours, then wait until the last 10 minutes of cooking to add the dressing, cheese and bacon.

Brit-rating: GREAT-ed it.  "Mmm.  This is quite nice".

Serve to guests: Not as it is.  This one is going in my experiment-with file.

Taken from allrecipes.com

Posted by Recipe 1 K at 6/11/2011 10:10 AM
Categories: 20 min to oven, chicken
 

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  • 6/11/2011 10:54 AM Tracy Wood wrote:
    I am sure you will be able to 'fix' this recipe a bit to make the chicken moister. Marinating it is a good idea. I also sometime slice boneless, skinless breasts in half horizontally so they are not so thick.
    ~Tracy
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