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Anniversary Chicken Recipe

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This recipe for Anniversary Chicken, by , is from The ERC Committee Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lauri Wilson
Added: Tuesday, August 18, 2009


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)

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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