Thursday, April 15, 2010

Anniversary Chicken

3 chicken breasts (boneless, skinless)
1/2 c teriyaki
1/2 c ranch dressing
1/2 c colby jack cheese
1/8 c cooked and crumbled bacon
1/4 c scallions, sliced

To Freeze: Mix together teriyaki and ranch and place in a small ziplock.  Mix cheese, bacon and scallions and place in a small ziplock. Place chicken in a large ziplock and the two previous bags inside this bag. When ready to eat, defrost all ingredients. Place chicken in a pan that has been sprayed with pam. Put sauce on top followed by cheese, bacon and scallions.

To cook: 350/375 for around 40 minutes.


Rachel Rowell said...

This was good but the teriyaki was a bit strong for me.

Rachel Rowell said...

I think next time I make this I will make it with home made teriyaki sauce.

Sharon said...

So good! I used 1/2 soysayce and 1/2 brown sugar to make my own teriyaki sauce and it wasn't too strong.