Anniversary Chicken I

Chicken Breast - Meat and Poultry

I made this chicken for 100 people at my in-laws' 50th wedding anniversary party. Boy, was it a hit!

Brief

Prep 30 mins

Cook: 35 mins

Total: 1hr5 mins

Servings: 6

Yield: 6 servings

Anniversary Chicken I

Ingredients

2 tablespoons vegetable oil

6 skinless

boneless chicken breast halves

½ cup teriyaki basting sauce

½ cup Ranch-style salad dressing

1 cup shredded Cheddar cheese

3 green onions

chopped

½ (3 ounce) can bacon bits

1 tablespoon chopped fresh parsley

for garnish

Meat and Poultry

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a large skillet heat oil over medium-high heat. Add chicken breasts and saute 4 to 5 minutes each side until lightly browned.

Step 3

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.

Step 4

Bake for 25 to 35 minutes or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Nutritional Information

Anniversary Chicken I

Servings Per Recipe:6

Calories: 529.4

% Daily Value *

Protein: 62.8g 126%

Carbohydrates: 6.7g 2%

Dietary Fiber: 0.3g 1%

Sugars: 4.7g

Fat: 26.4g 41%

Saturated Fat: 7.6g 38%

Cholesterol: 167.1mg 56%

Vitamin A Iu: 373IU 8%

Niacin Equivalents: 38.2mg 294%

Vitamin B6: 1.3mg 83%

Vitamin C: 5.1mg 9%

Folate: 19.2mcg 5%

Calcium: 175.3mg 18%

Iron: 2.1mg 12%

Magnesium: 74.9mg 27%

Potassium: 664.5mg 19%

Sodium: 894mg 36%

Thiamin: 0.2mg 18%

Calories From Fat: 237.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.