Bacon Cheeseburger Chicken

I found this recipe online (that's where I find all my new recipes) yesterday when I was bored out of my mind at work. Sam was skeptical at the combination of teriyaki sauce and Ranch dressing but it turned out really really good. Now, I won't go as far as to say it was amazing because it was fast Sunday today so my ravenous appetite probably exaggerated things a bit but we both really loved it. We ate it with rice. I forgot to take a picture thanks to the afore mentioned appetite of mine. We didn't have any Ranch dressing so I made homemade kind and it was great. We're not sure where the "cheeseburger" part of the name came from but it was good none the less. The blog I got it from mentioned how to make homemade bacon bits and then you brown the chicken in some of the bacon grease. We did that and since everything is better with bacon it kicked things up a notch. I'll include the bacon bit recipe even though I'm sure everyone knows how to cook bacon.

Homemade Bacon Bits

The first trick is to cut your bacon in half. She does it while it’s still unopened in the package, just cut it in half so the bacon strips aren’t so long.

Arrange the bacon in a single layer in a large skillet over LOW to medium-low heat. On my electric stove, which ranges from 1 - 9, I put the heat on 4. Leave the bacon on one side (without flipping) until the fat starts turning translucent and the red part starts getting browned on the bottom (use tongs to lift up the bacon and check). You really just have to watch it and keep checking, but it’ll probably take around 10 mins. But that’s not exact so just keep checking on it. ;) When that happens, flip all the bacon slices over to the other side. In another 5-10 mins, the other side will be nice and brown and done. If both sides are nice and browned, drain bacon slices on paper towels (make layers of bacon and paper towels). If you need to flip the bacon over again, that’s fine too. Crumble bacon into bits. Put extra in zip lock bag and freeze till needed again.

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter (or leftover bacon grease) over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear