Wednesday, January 13, 2010

Confetti Chicken

So named because it looks like a party on the top. You can never have too many tasty chicken recipes, right?

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup ranch salad dressing
1 cup shredded sharp cheddar cheese
3 scallions, thinly sliced
1/2 of a 3 ounce package bacon bits

Preheat oven to 350 degrees. Between two pieces of plastic wrap, pound chicken breasts to even thickness. Trim fat (yes, there's still always fat left on them from the butcher). Heat oil in large skillet over medium-high heat. Add chicken and saute 3-5 minutes on each side, until lightly browned. Place chicken breasts in 9x13 baking pan. Brush with teriyaki sauce, then spoon on ranch dressing, evenly sprinkle with cheddar cheese, green onions and bacon bits. Bake for 25-35 minutes until chicken is no longer pink and juices run clear. Grant likes it served with hash brown casserole, but I think that it is nice with brown rice and a salad.

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