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Anniversary Chicken
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Vicki Frew


  • 2 tbsp (30 ml) vegetable oil
  • 6 skinless, boneless chicken breast halves
  • 1/2 cup (125 ml) teriyaki basting sauce
  • 1/2 cup (125 ml) Ranch-style salad dressing
  • 1 cup (225 ml) shredded Cheddar cheese
  • 3 green onions, chopped
  • 1/2 3 oz (84 grm). can bacon bits
  • 1 tbsp (15 ml) chopped fresh parsley, for garnish
  • Preheat oven to 350 degrees (175 C.).
  • In a large skillet, heat oil over medium-high heat.
  • Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
  • 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.
  • Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
  • Garnish with parsley and serve.

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