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Hi...
I just had to try this recipe if for no other reason than the name! Well.......let me tell you this chicken is fantastic! My hubby even told me this is a keeper and to serve to company! The chicken was so juicy and so many different tastes going on!
I served this with stir fry veggies (yellow squash, zucchini, onions, red peppers, mushrooms, grape tomatoes, sugar snap peas....all stir fried with a little sesame oil and then at the end I added some raspberry balsamic vinegar and sprinkled with sesame seeds...yum! I just love my veggies this way!)
Enjoy!
hugs,
peg
The "Bombdiggity" Chicken
2 tablespoons vegetable oil (no oil)
6 boneless skinless chicken breasts (4 b/s chicken breasts)
1/2 cup basting teriyaki sauce
1/2 cup ranch dressing
2 (4 ounces) cans sliced mushrooms, drained (a "mess" of fresh mushrooms,sliced and sauteed in butter)
1-1/2 cups shredded cheddar cheese
3 green onions, chopped
1-1/2 ounces bacon bits (4 slices of bacon, cooked and crumbled)
6 servings
Preheat oven to 350 degrees F.
In a large skillet, heat oil over medium-high heat.(I sauteed the sliced mushrooms and then removed them from the pan. I added about 1 Tbsp butter and then proceeded according to the recipe) Add chicken breasts, and sauté 4 minutes on each side, until browned. Place browned chicken breasts in a 9x13 inch baking dish. Make sure to use teriyaki BASTING sauce! regular teriyaki sauce is too thin! Brush on teriyaki sauce, then spoon on salad dressing. Spread drained mushrooms over chicken. Sprinkle with cheese, green onions and bacon bits. Bake for 25-35 minutes, or until juices run clear.
Recipe source: Recipe Swap yahoo group, submitted by Sandy
I just had to try this recipe if for no other reason than the name! Well.......let me tell you this chicken is fantastic! My hubby even told me this is a keeper and to serve to company! The chicken was so juicy and so many different tastes going on!
I served this with stir fry veggies (yellow squash, zucchini, onions, red peppers, mushrooms, grape tomatoes, sugar snap peas....all stir fried with a little sesame oil and then at the end I added some raspberry balsamic vinegar and sprinkled with sesame seeds...yum! I just love my veggies this way!)
Enjoy!
hugs,
peg
The "Bombdiggity" Chicken
2 tablespoons vegetable oil (no oil)
6 boneless skinless chicken breasts (4 b/s chicken breasts)
1/2 cup basting teriyaki sauce
1/2 cup ranch dressing
2 (4 ounces) cans sliced mushrooms, drained (a "mess" of fresh mushrooms,sliced and sauteed in butter)
1-1/2 cups shredded cheddar cheese
3 green onions, chopped
1-1/2 ounces bacon bits (4 slices of bacon, cooked and crumbled)
6 servings
Preheat oven to 350 degrees F.
In a large skillet, heat oil over medium-high heat.(I sauteed the sliced mushrooms and then removed them from the pan. I added about 1 Tbsp butter and then proceeded according to the recipe) Add chicken breasts, and sauté 4 minutes on each side, until browned. Place browned chicken breasts in a 9x13 inch baking dish. Make sure to use teriyaki BASTING sauce! regular teriyaki sauce is too thin! Brush on teriyaki sauce, then spoon on salad dressing. Spread drained mushrooms over chicken. Sprinkle with cheese, green onions and bacon bits. Bake for 25-35 minutes, or until juices run clear.
Recipe source: Recipe Swap yahoo group, submitted by Sandy