Category : Poultry
Author : Vicki Frew
Hits : 2407
Date : 14/03/2001
2 tbsp vegetable oil 6 skinless, boneless chicken breast halves 1/2 cup teriyaki basting sauce 1/2 cup Ranch-style salad dressing 1 cup shredded Cheddar cheese 3 green onions, chopped 1/2 3 ounce can bacon bits 1 tbsp chopped fresh parsley, for garnish
Preheat oven to 350F. 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 9x13 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.
Good-quality buttercup squash will be firm, heavy for its size and have an even cream color.
Avoid product that has soft spots, dull and wrinkled (...)
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