Anniversary Chicken Recipe
A cook (and food photographer…) I am not. But this Anniversary Chicken dish is tasty and relatively easy to prepare so it’s one we keep on hand. My dad cooked it for us once and the original recipe can be found here. It’d be really easy to cut in half or double in size if you needed to feed a crowd.
The only moderation I make is probably cooking the chicken a little longer before baking it in the oven. Ain’t nobody got time for salmonella so I pretty much cook it in the skillet til it runs dry. Don’t worry though, the teriyaki sauce and ranch dressing make up for it. 😉 The leftovers are pretty decent, too, so it never goes to waste.
Ingredients
- 2 Tbs vegetable oil
- 6 Skinless, boneless chicken breasts
- 1/2 c teriyaki basting sauce
- 1/2 c ranch dressing
- 1 c shredded cheddar cheese
- 3 green onions, chopped
- 1/2 (3 ounce) can bacon bits (our bacon bits come in a bag so I just estimate this one…)
- 1 Tbs fresh parsley for garnish
Steps
- Preheat oven to 350 degrees
- In large skillet, heat oil over medium-high year. Add chicken and sauté 4-5 minutes on each side
- Or, cook the hell out of ’em like me…
- Place chicken in 9×13 baking dish. Brush with teriyaki sauce, then spoon on salad dressing.
- Sprinkle with cheese, green onions and bacon bits.
- Bake for 25-30 minutes. Garnish with parsley and serve.
Enjoy!