The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 9, 2009
Great, tasty chicken recipe. Made with 1/2 lb. crumbled bacon then browned chix in bacon grease....it was delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 7, 2009
Not bad.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 1, 2009
This is how I made it: Mix the teriyaki and ranch, add chicken and marinate for a few hours. Meanwhile, cook bacon strips. Take chicken from marinade and grill over charcoal. When just done, top each piece with two strips of bacon and slice of cheese. We all liked this recipe, and it is fast and has a very "restaurant" feel to it. But even with marinating there wasn't a LOT of flavor, and I imagine the grilling added to it rather than subtracted. I hope I remember to make it again. :-)
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 30, 2009
I thought this turned out really well. ((My husband and oldest daughter didn't care too much for it though.)) I marinated the chicken in the teriyaki while I fried some real bacon. Using a bit of the grease I lightly browned the chicken. Added to the dish and topped with the ranch and green onions. They baked for about 20 minutes and then I added a bunch of cheese and the crumbled bacon. I baked it another 15 minutes and they were ready. I thought the flavors were great and the chicken was very juicy. But the other two said is was just OK. Well, I am the cook and I will make it again!!
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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: Grain Valley, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 30, 2009
No two better meats. Why not eat them together? Yum
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 29, 2009
My boyfriend told me I get an A+ for the night. Even hours after dinner, he was still talking about how much he liked it. This is what I did differently from the original recipe: I marinaded the chicken in the teriyaki sauce for about 30 minutes, skipped the browning, placed the chicken in the pan and coated them with the ranch, i added the onions and put it in the oven. While it was in the oven, I fried up 5 slices of real bacon per other suggestions. Since I didn't brown the chicken first, I left it in for about 45 minutes. 10 minutes before it was done I added the bacon and cheese (with a tad bit more than what the recipe called for). It was FANTASTIC! Will definitely be making again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 26, 2009
I did like this recipe, but it wasn't the ground-breaking meal that I was expecting based on reviews. That said, this was a VERY easy recipe and definitely good enough to whip up on a weeknight with ingredients I generally have on hand. I really liked that I didn't have to marinate the meat because I rarely plan that far ahead. I took someone else's suggested to season and dredge the chicken before sauteeing. But with the salty teriyaki sauce, I wish I wouldn't have salted the chicken beforehand. Next time, I think I'll be a little more generous with the ranch and cheese.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 23, 2009
Wonderful chicken recipe that will become a favorite in our house. Easy to prepare, too!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 23, 2009
Very, very good! I used bacon instead of bacon bits. Also, I used a little more of the sauce than the recipe called for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 22, 2009
This chicken was AWESOME!!! I browned the chicken in olive oil, rather than vegetable oil, adding some black pepper and garlic to both sides of the chicken while cooking. I did what several other reviewers suggested and added the shredded cheese, bacon bits, and green onions half-way through baking. I would probably use fewer bacon bits (it was a little salty). I was out of teriyaki sauce, so I subsituted soy sauce and a couple packets of sweet and low, and it seemed to work. I cooked this for my parents, and my very, very, very picky father REALLY liked it!!! Will definitely be making again!
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Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA
Living In: Villa Hills, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 18, 2009
My husband often referrs to it as "loaded chicken" because the topping is similar to a loaded baked potato. Like other reviews suggest I mix the ranch and teryaki together before putting it on the chicken and add the cheese the last 5 minutes of the cooking time.
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Cooking Level: Intermediate

Living In: Wheaton, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 17, 2009
I actually wrapped the chicken and some sliced polenta in raw baccon and put it in the 9x13 dish. Next time I would put the chicken on a grate in the dish so the baccon grease would drip off as it baked and leave the cheese, ranch off so it didn't just run to the bottom of the pan and mix with the baccon grease.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 29, 2009
Wow! This really had awesome flavor! My hubby absolutely loved it. It's hard to find ways to really spice up chicken but this recipe does the trick! Notes-I did put the chicken breast in a container with the teriyaki marinade over night. I created a makeshift foil packet around the chicken breasts and totally enclosed them for all but 10 minutes of the cooking time. Last 10 minutes I added the cheese and let the chicken cook uncovered. It came out so incredibly moist and juicy! Great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: May 27, 2009
Having all the items on hand I thought this would just be fun to make, assuming it would just curb my appetite...but I was wrong! This wasnt the best chicken but pretty good! My aunt was eating it cold the next day and was raving about it!
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Cooking Level: Intermediate

Home Town: Concord, California, USA
Living In: Oakland, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: May 26, 2009
This was okay nothing special, I only gave it 3 stars because my daughter really liked it.
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Cooking Level: Expert

Home Town: Washington, D.C., USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: May 25, 2009
This recipe was just ok. The flavors of the ingredients didn't mesh as well as I thought they would have. Not great but not bad.
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Cooking Level: Intermediate

Home Town: Montclair, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: May 19, 2009
It was a little salty for my taste (my husband found it just right, however) but otherwise great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 19, 2009
My family totally loved this recipe even my oldest son who hates ranch dressing. Deffanatly will do this one again and again. Thanks so much for sharing this one.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: May 19, 2009
Pretty good.... Made this for dinner last night. My bf enjoyed it (which is a HUGE plus!). I thought this was a tad bland. All I could taste were the seasonings (I sprinkled each chicken breast with salt, pepper and garlic powder for additional flavor) and sometimes the teriyaki, sometimes a little Ranch. I also found this to be a tad salty. One tip: use Kikkoman (or any other comparable brand) teriyaki baste & glaze, NOT marinade & sauce (there IS a difference). The marinade is much thinner and therefore won't coat your chicken well. I suppose you could add thickener to it (i.e. cornstarch, arrowroot, etc.) which should do the trick. I too baked my 'browned' chicken for 15 minutes, then topped with cheese, bacon (I used 'real' bacon bits) and green onion and baked for an additional 15 minutes. Perfect! Served with fresh grilled corn on the cobb and herbed mashed potatoes (with melted cheese, bacon bits and green onions on top... yummmm!). Thanks for sharing :)
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Cooking Level: Expert

Home Town: De Soto, Missouri, USA
Living In: Elgin, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 8, 2009
Very good! I cooked it a little to long and it was still tasty!
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Allison Park, Pennsylvania, USA

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