2 tablespoons vegetable oil
6 boneless skinless chicken breasts
1/2 cup teriyaki basting sauce *
1/2 cup ranch dressing
2 (4 ounce) cans sliced mushrooms, drained
1 1/2 cups shredded cheddar cheese
3 green onions, chopped
1 1/2 ounces bacon bits
Heat oven to 350 degrees F.
In a large skillet, heat oil over medium-high heat.
Add chicken breasts, and sauté for 4 minutes on each side, until browned.
Place browned chicken breasts in a 9 x 13-inch baking dish.
Brush on teriyaki basting sauce, then spoon on salad dressing.
Spread drained mushrooms over chicken.
Sprinkle with cheese, green onions and bacon bits.
Bake for 20-25 minutes, or until juices run clear.
Yield: 6 servings
* Use ONLY teriyaki basting sauce. Regular teriyaki sauce is too thin.
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