Anniversary Chicken

Google "Anniversary Chicken" and you will see a ton of recipes that are all basically the same. This is my version that cuts way back on the teriyaki sauce but still delivers the flavor. Four boneless skinless chicken breasts and these are all you will need.

Heat a couple of tablespoons of olive oil over medium high heat.

Add the chicken breasts and brown on both sides. You're not going to completely cook the breasts so you need to brown them quickly. Don't be afraid to turn up the heat if you need to. Preheat your oven to 350.

I like to use this screen to keep the oil in the pan.

In the meantime lightly spray your cooking dish with olive oil. It will help with the cleanup. I don't know why anyone would use one of the commercial cooking sprays (like P**, that bitch!) when you can buy your own pump style spray bottle and use your good olive oil.

Go ahead and chop up some green onion and grate some cheddar cheese. We like the seriously sharp white cheddar but you can use whatever rocks your socks.

Place the browned breasts in the cooking dish.

Most recipes call for a lot of teriyaki but we just paint 'em.

Then lavish on some ranch dressing (you can use low fat if you like).

Turn 'em over and do the same thing. Next add some bacon bits.

Some green onion.

And top with a little bit of cheese.

Place in the preheated oven and cook uncovered for 1/2 hour or so. When they come out they should look like this.

Sprinkle with parsley.

And serve. Be sure to spoon the drippings over the chicken.