Cheese and bacon covered 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

3green onions, chopped

1/2 cup bacon bits

1 tablespoon chopped fresh chives, for garnish

 

Preheat oven to 350 degrees

In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

 

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.

Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with chives and serve.