Teriyaki, ranch, cheddar, bacon, and chicken. It sounds like a slightly questionable combination until you taste it—and then suddenly it all makes sense.

Ingredients

• 4–6 boneless, skinless chicken breasts
• ½ cup teriyaki sauce
• ½ cup ranch salad dressing
• 1 cup shredded cheddar cheese
• 3 green onions, chopped (or freeze-dried chives)
• ½ cup chopped bacon

Directions

1. Preheat the oven to 350°F.
2. Cut the bacon into bacon-bit-size pieces. Cook until browned but still chewy. Don’t overcook it—it still has oven time ahead of it.
3. While the bacon cooks, slice the chicken breasts in half horizontally using the Quick Half Tool.
4. Remove the bacon and set it aside. Pour out all but 1–2 tablespoons of the bacon drippings.
5. Add the chicken to the pan and sauté until lightly browned, about 3 minutes per side. It does not need to be cooked through; it will finish in the oven.
6. Place the browned chicken in a 9 x 13-inch baking dish. The pieces can overlap slightly.
7. Pour the teriyaki sauce over the chicken, followed by the ranch dressing. Sprinkle with cheddar cheese, green onions or chives, and bacon.
8. Bake for 25–35 minutes, or until the chicken reaches an internal temperature of 165°F.

A Couple of Things That Matter

Don’t overcook the bacon. You want it browned but still chewy because it cooks again in the oven.

Don’t cook the chicken through in the pan. You’re just giving it a little color. Let the oven finish the job so the chicken stays juicy.

Use the thermometer. Bake time can vary depending on the thickness of your chicken. 165°F tells you it’s done.

Featured Pampered Chef Products

• 5″ Santoku Knife
• 8″ Chef’s Knife
• 12″ x 18″ Composite Cutting Board
• 4.5-Qt. Stainless Steel Sauté Pan
• Fully Glazed Stone Rectangular Baker
• Quick Half Tool