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Teriyaki Bacon Ranch and Cheese Chicken

This chicken goes well with a standard sour cream, green onions and crumbled bacon loaded baker and a mixed green salad drizzled with, what else, Bacon Ranch Salad Dressing.



  • 2 Tbsp. extra virgin olive oil
  • 6 skinless, boneless chicken thighs or breast halves
  • 1/2 cup teriyaki sauce
  • 1/2 cup bacon ranch salad dressing (I use Hidden Valley)
  • 1 cup cheddar cheese, shredded
  • 3 green onions, chopped


Place teriyaki sauce in a large bowl, score chicken and place in teriyaki sauce to marinate for 20 minutes, turning once. Preheat oven to 350 degrees F.

Meanwhile, heat oil over medium high heat in a large skillet; add chicken and saute for 4 to 5 minutes each side, or until lightly browned.

Mix salad dressing with remaining teriyaki marinade, place chicken in a baking dish and spoon the teriyaki ranch mix evenly over the chicken.

Bake for 15 minutes and then sprinkle cheese and green onions over the top of the chicken and continue baking for 10 to 15 minutes more or until juices run clear when pierced with a fork.

By Deeli from Richland, WA


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