Anniversary Chicken Ii Recipes

ANNIVERSARY CHICKEN I

Anniversary Chicken I image

I made this chicken for 100 people at my in-laws' 50th wedding anniversary party. Boy, was it a hit!

Provided by VICKI117

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
½ cup teriyaki basting sauce
½ cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
½ (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

Steps:

Preheat oven to 350 degrees F (175 degrees 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.

Nutrition Facts : Calories 529.4 calories, Carbohydrate 6.7 g, Cholesterol 167.1 mg, Fat 26.4 g, Fiber 0.3 g, Protein 62.8 g, SaturatedFat 7.6 g, Sodium 894 mg, Sugar 4.7 g

ANNIVERSARY CHICKEN

Anniversary Chicken image

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.

Provided by SharleneW

Categories Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

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)

Steps:

Preheat oven to 350°F.
In a large skillet, heat oil over medium-high heat.
Add chicken breasts and sauté 4 to 5 minutes each side until lightly browned.
Place browned chicken breasts in a 9 x 13-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 chopped parsley and serve.

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