I’m always on the lookout for new chicken recipes to try, since I stock up on boneless skinless breast halves when they go on sale at my local supermarket. This recipe sounded interesting and reminded me of a loaded baked potato, so I’m calling it Loaded Chicken. Topped with many of your favorite baked potato fixings, like Cheddar cheese, green onions and bacon bits, these breasts are baked in a teriyaki and Ranch sauce to add even more flavor to the dish. Preparation was quite simple, which is always a plus.
The whole family enjoyed this one. We gave it four stars for “yummy,” because that’s exactly how we described it. It did taste a bit like you were eating a loaded baked potato minus the potato. Suggested accompaniments to this flavorful chicken are mashed potatoes and broccoli. Give this recipe a try and be sure to let me know what your family thought of it!
Have a good week and good eating!
Allison
Loaded Chicken
Makes 4 servings
Ingredients:
1 Tbsp. + 1 tsp. canola oil
4 boneless skinless chicken breast halves
1/3 cup teriyaki baste and glaze
1/3 cup Ranch salad dressing
1 cup (4 oz.) shredded Cheddar cheese
2 green onions, chopped
2 Tbsp. bacon bits
1 tsp. dried parsley, for garnish
Preparation:
Preheat oven to 350°F. In a large skillet over medium-high heat, heat the oil. Add chicken breasts and sauté 4 to 5 minutes on each side, until chicken is lightly browned. Place browned chicken breasts in a 9x13-inch baking dish. Brush with teriyaki basting sauce, then spoon on the salad dressing. Sprinkle with cheese, green onions and bacon bits. Bake for 30-35 minutes or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
