2 TBS vegetable oil6 thin boneless, skinless chicken breasts
1/2 cup teriyaki basting sauce
1/2 cup ranch salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 can bacon bits, or real crumbled bacon
1 TBS chopped, fresh parsley
Directions:1. Preheat oven to 350 degrees.
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts and saute 4-5 minutes on 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.
4. Bake for 35 minutes, or until chicken is no longer pink.
5. Top with cheese, green onions, and bacon and bake another 10-15 minutes. Garnish with parsley and serve.