Fat To Skinny
Recipe Exchange => Dinner Recipes => Topic started by: SarahC on November 28, 2012, 02:12:17 PM
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I found this recipe on allrecipes.com - looks FTS friendly so I'm sharing. I'm making this as we speak.
http://allrecipes.com/recipe/anniversary-chicken-i/detail.aspx?event8=1&prop24=SR_Title&e11=anniversary%20chicken&e8=Quick%20Search&event10=1&e7=Home%20Page (http://allrecipes.com/recipe/anniversary-chicken-i/detail.aspx?event8=1&prop24=SR_Title&e11=anniversary%20chicken&e8=Quick%20Search&event10=1&e7=Home%20Page)
Anniversary Chicken
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1 1/2 ounces bacon bits
1 tablespoon chopped fresh parsley, for garnish
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Instructions
1.Preheat oven to 350 degrees F (175 degrees C).
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.
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.
4.Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
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Sounds really good, Sarah! :) :) :)
Just be sure to use sugar free teriyaki sauce.
The regular stuff is high carb.
Seal Sama Teriyaki Sauce is the one I use... It's very good! ;)
Tony
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I used the Seal Sama sugar-free teriyaki sauce.
The dish was good, a nice break from regular chicken. I enjoyed it more after it sat for a while, so next time I would let it marinate in the teriyaki and ranch dressing for a while before it goes into the oven. It's very pretty for serving. I would make it for company. :)
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Hey Sarah!! Boy this sounds good! Thanks for sharing ;)
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I don't know why but I can't put teriyaki and ranch together in my brain Sarah! :D
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It has a unique flavor! I put the leftover chicken on a salad yesterday and it was wonderful! Next time I make it, I'll put foil over it when it comes out of the oven and let it sit for 15 or 20 minutes before I eat it. The sweet-savory flavors kind of grew on me. The reviewers on allrecipes.com raved. Anyway, it was easy to make and worth the electricity used to cook it.
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Okay I am gonna try it when I get home :) I am intrigued
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Okay I am gonna try it when I get home :) I am intrigued
Hi Umpa! :)
I'm making this for dinner tonight too!
Like you, we're intrigued about how it will taste... I guess we'll see later on! 8)
Tony
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I love to see creativity in recipes. Some of my best have come by trying crazy things ::)
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Report back Tony ;)
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Hi Sarah! :)
Well... My wife and I enjoyed it and agreed it's a "Do Again" recipe.
The first few bites confused our palates.
But then, it started tasting VERY good!
It was a new experience.
And I suggest that anyone who hasn't, give this recipe a try! ;)
Instead of teriyaki sauce, I thought maybe a smoky-type sauce with some chipolte might be very good too.
I will give a variation on this a shot when I have more time.
Tony
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mmm ~ I am going to make this but I think I am going to use bbq sauce instead of teriyaki sauce. What sides did ya'll serve with it?
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i would think cabbage,coleslaw or stir fry ;)
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We had coleslaw with ours. 8)
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Wow, sounds and looks delicious. Thanks for sharing.