I decided to revisit an older recipe from my blog to update the photo, and in doing so I also revamped the recipe a bit. Believe it or not, this photo is an improvement from what was there before. I love this since it really is incredibly quick and easy, yet really delicious. I will say, mixing the ranch and teriyaki isn’t the most pleasant looking combination, but the tangy and salty combination is a real winner. This one is definitely ‘husband approved’!
Something that really pisses me off, as it also was also mentioned in Hangover 2 by Mr. Chow, is how crazy passwords are getting these days. First you had to start including a number in it. Ok, fine…I can handle that. This is where things start to get out of hand. I tried creating a password for something the other day and kept getting declined because one letter has to be capitalized AND include a number AND include a symbol such as “!, @. #” etc. Seriously?! What’s next…having to include a Chinese symbol or at least one word from a different language? I think my next password is going to have to be:
-2 skinless, boneless chicken breasts- butterflied
-1 tablespoon teriyaki sauce
-1/3 cup ranch dressing
-2 slices cheddar cheese
-3 strips bacon, cooked and diced (or 1/3 cup real bacon bits)
-1/2 teaspoon garlic powder
-1/8 teaspoon onion powder
1. Preheat oven to 350 degrees
2. In a bowl mix the ranch dressing, 1/2 tablespoon of teriyaki sauce, garlic powder, and onion powder.
3. Place chicken breasts in a baking dish. Brush with remaining teriyaki sauce, then pour ranch dressing mixture over top. Bake for 20 minutes. Remove chicken from oven and top with the cheddar cheese, and cooked bacon pieces. Broil to melt cheese.
Source: All Recipes