When you have time, and you really want to enjoy the combination of flavors, let this cook in your slow cooker for at least eight hours. It comes out so juicy and tender. It’s simply irresistible! I served this at a potluck dinner and everyone was asking for the recipe before the end of the night! I was happy to share. Nobody should be without this meal in their home.
Check out what they are saying about this recipe over at All Recipes:
“This is fantastic! My husband and son raved about it and couldn’t wait for leftovers. Delicious flavors and wonderfully moist.”
If you’re serving this to a larger crowd, I recommend making a double batch. You’re going to want to have leftovers!
Ingredients
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Hidden Valley Ranch-style salad dressing
1 cup shredded Kraft Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can Betty Crocker bacon bits
1 tablespoon chopped fresh parsley, for garnish
Instructions
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 9×13 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 parsley and serve.
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Quick Tip: Try marinating the chicken for several hours first.
Thanks again to All Recipes for this tasty recipe.