Anniversary Chicken

The flavors meld together to make a delicious variation on chicken. Serve with potato wedges, mashed potatoes, rice pilaf, or whatever you'd like, and a steamed vegetable (and maybe even a green salad...mmmm). My husband asked how I made the yummy "cream sauce" and I said, "Uh...Ranch dressing." But you can't tell because it's so good. My kids ate so much of it I had NO leftovers, which is rare for them and meat! Poor me, I was looking forward to leftovers the next day. Serves 4.

Anniversary Chicken

2 Tbsp olive oil
4 boneless, skinless chicken breast halves
1/2 c teriyaki sauce
1/2 c Ranch-style dressing
1 c shredded cheese
3 green onions, chopped
6-7 strips turkey bacon

1. Preheat oven to 350 degrees.
2. In a large skillet, cook bacon until browned on both sides over medium-high heat. Remove; let cool and break into pieces. Meanwhile, ad breast to skillet and cook 4 to 5 minutes on each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 baking dish. Brush with teriyaki sauce; spoon on Ranch-style dressing. Sprinkle with cheese, green onion and bacon pieces.
4. Bake, uncovered, 25 to 35 minutes, or until chicken is no longer pink and juices run clear.