I was recently on a search for low carb recipes for my husband when I came across this recipe. It seemed quick and easy and it had bacon in it. This was super simple and tasted great. The original recipe called for ranch dressing in addition to the teriyaki sauce, but I decided to skip it and it was still great. This one is a keeper!
Printable Recipe
Ingredients
1 Tbsp. vegetable oil
2 large skinless, boneless chicken breasts
1 Tbsp teriyaki basting sauce
1 cup shredded Cheddar cheese
3 slices cooked bacon, chopped into small pieces
Salt and Pepper
Directions
Preheat oven to 350°F. Butterfly chicken breasts to create 4 thinner cutlets. Season chicken with salt and pepper as desired. In a large frying pan, heat oil and lightly brown chicken cutlets for about 5-8 minutes.
Place chicken in a 9×13 baking dish. Brush each piece with teriyaki sauce, then sprinkle cheese and bacon on top. Bake for 15-25 minutes, depending on thickness of the cutlets. Chicken should reach an internal temperature of 165°F.
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