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Add a photoServings: 4
Ingredients
- 4 each boneless skinless chicken breasts - split
- 1/2 pound low sodium bacon
- 1/2 c. teriyaki sauce
- 8 ounce. shredded montery jack cheese
- 2 or possibly 3 each green onion stems
- large bottle of hidden valley ranch dressing
- pepper, garlic pwdr and italian seasoning to taste
- optional
Directions
- Preheat oven to 400 degrees.
- Lightly spray bottom of medium to large baking dish with regular cooking spray. Chop green onion stems into shallots - as much as you desire.
- Fry bacon on stove till crispy. Lay flat on paper towels to absorb grease. After 15 min, crumble bacon and set to the side.
- Split breasts (if not split already) and lb. with meat mallet between sheets of wax paper till about 1/2" thick. Rinse chicken in cold water and pat dry with paper towels.
- Brush both sides of chicken breasts with Teriyaki sauce. Lay chicken flat in a shallow baking dish and season with pepper, garlic pwdr and italian seasoning. Flip and season opposite sides.
- Let chicken set for 10 min. Brush each chicken breast with teriyaki again. Pour Hidden Valley Ranch dressing over each chicken breast, covering thoroughly.
- Place crumbled bacon pcs over chicken in dish. Add in shredded Montery Jack cheese and shallots over dish.
- Bake in a preheated oven at 400 degrees for 45 min uncovered. Chicken is done when middle is no longer pink. Enjoy!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 343 | |
| Calories from Fat 236 | 69% |
| Total Fat 26.12g | 33% |
| Saturated Fat 8.65g | 35% |
| Trans Fat 0.01g | |
| Cholesterol 65mg | 22% |
| Sodium 1882mg | 78% |
| Potassium 319mg | 9% |
| Total Carbs 6.19g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 5.08g | 3% |
| Protein 19.41g | 31% |
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