Saturday, January 8, 2011

cheddar ranch potluck chicken

*Getting a picture of the dish immediately after it is prepared, while all or sleeping is often easier than waiting until dinner time the next evening and all the chaos that brings.  It looks really pretty cooked too...I promise.

Eating light sounded like a good idea on January 2nd but we're hungry again over here.  We actually have done a great job of eating super healthy and decided we deserved a little treat this weekend!  I call this potluck chicken because it is a great prep ahead dish to make when serving a house full of people watching football.  It's quick, inexpensive and always a crowd pleaser.

Don't be put off by the ingredient list.  Although it sounds like a strange combination, the flavors marry quite well and are very pleasing to the beer drinking halftime watching palette.  Of course this recipe is perfect for a weeknight dinner too!  Do all the work the night before and leave it in the fridge until you're ready to bake.

Prep Ahead Plan:  Prepare as directed the night before and leave in the fridge until you are ready to bake it!

cheddar ranch potluck chicken


  • cooking spray or butter to grease pan
  • 6 boneless, skinless chicken breast halves
  • 1/2 cup teriyaki basting sauce (I use Kikoman teriyaki glaze.  It's thicker than a regular teriyaki sauce.)
  • 1/2 cup ranch salad dressing (I use Hidden Valley light ranch)
  • 1 cup shredded Cheddar cheese
  • 3 green onions, chopped
  • 1/2 (3 ounce) can bacon bits OR 4-5 pieces of regular fried bacon, crumbled
  • 1 tablespoon chopped fresh parsley, for garnish (optional)

1.  Preheat the oven to 350 degrees if baking immediately after preparing.  Coat a 9 X 13 inch pan with cooking spray.
2.  Coat both sides of each piece of chicken with the teriyaki glaze.  Top the chicken with the ranch dressing, cheddar cheese and bacon.  
3.  Bake for 30-40 minutes depending on the thickness of the chicken.  Garnish with fresh parsley and serve hot!

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