| 1-1/3 tbsp | (20 ml) vegetable oil |
| 4 | Skinless, boneless chicken breast halves |
| 1/3 cup | (80 ml) teriyaki basting sauce |
| 1/3 cup | (80 ml) Ranch-style salad dressing |
| 2/3 cup | (150 ml) shredded Cheddar cheese |
| 2 | Green onions, chopped |
| 1/3 3 ounce | Can bacon bits |
| 2/3 tbsp | (10 ml) chopped fresh parsley, for garnish |
Preheat oven to 350 degrees (175 C.).
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 parsley and serve.