Anniversary Chicken II

SUBMITTED BY: dms036

"Chicken breasts browned and baked with soy, Parmesan cheese and a bacon/onion mixture. Simply delicious!"

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1 pound thick cut bacon
1 onion, chopped
1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1/2 cup stir-fry sauce
1 cup Ranch-style salad dressing
1 cup grated Parmesan cheese

READ REVIEWS (90)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet to medium heat and fry bacon until crisp. Drain and pat dry with paper towels; set aside. In the same skillet, saute onion in bacon fat until tender. Add to bacon and set aside.
In a separate large skillet, heat oil over medium high heat and brown chicken breasts. Place browned chicken in a lightly greased 9x13 inch baking dish; pour stir-fry sauce over chicken, then spoon salad dressing onto each breast. Sprinkle with cheese, and top with the bacon mixture.
Bake in preheated oven for 30 minutes or until chicken is cooked through and juices run clear.

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REVIEWS

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Reviewed on Jun. 12, 2003 by dms036

Just a quick note, due to restrictions on using "name brands" the recipe as listed is a little misleading. I use a very popular soy based gourmet cooking sauce(that cannot be named) that is very close to teriyaki sauce (but more thicker) in this recipe. If you use regular soy sauce, this recipe will be too salty. Happy Cooking - Danielle

9 users found this review helpful

Reviewed on Mar. 3, 2005 by PickettFence

I did as others suggested: used teriyaki sauce instead of soy, reduced the bacon by half, chopped it up & used low sodium as well, reduced the parmesan to 3/4 c., reduced the ranch by half, and added 3/4 t. of minced garlic to the sauteed onions. Will make again and again. Thanks for the recipe and suggestions of others!

5 users found this review helpful

Reviewed on Jul. 11, 2003 by ONEIROS

Definately worth cooking again, as the only complaint I got was in the color (everything is brown/beige). I assumed the soy sauce was supposed to be mixed with the ranch to make the 'cooking sauce', based on the order of the ingredients. From reading the other reviews about saltiness -- I didn't use all of the bacon (it seemed a bit excessive), and I didn't use 'lite' soy sauce ('lite' soy is usually saltier than dark [superior] soy, which is more sweet/higher calories... look at the labels in the store)

5 users found this review helpful

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