And I use chopped fresh jalapeno peppers for color and flavor instead of the green onions. If you seed the jalapeno peppers, they won't be too spicy. And I think they add just a bit of zip to this recipe. If, however, your family is adamantly opposed to spicy food, feel free to substitute chopped green onions or even just leave them out.
If you're a big fan of bacon, feel free to add more to the recipe.
And remember, this recipe calls for teriyaki sauce, not soy sauce. There's a big difference in the amount of sodium. Soy sauce would make this dish way too salty.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
- 4-6 slices, bacon
- 1 lb. boneless skinless chicken thighs (or breasts)
- 1/4 cup chopped onions
- 2/3 cup teriyaki sauce
- 1/2 cup ranch salad dressing
- 1/4 cup chopped fresh jalapeno peppers, seeded
- 1 cup shredded cheddar, Monterey Jack or Mexican cheese blend
- Preheat oven to 350 degrees F.
- Fry bacon until crisp. Drain on paper towels. Pour off all but 1-2 Tbsp. of the bacon fat.
- Add the chicken to the pan, and brown on both sides. Remove to a 9 x 13 baking dish.
- Add the onions to the same pan. Cook, stirring frequently, until the onions are softened. Scrape up all the browned bits off the bottom of the pan as you're cooking the onions. Pour the onions over the chicken.
- Pour the teriyaki sauce over the onions. Drizzle the ranch dressing over the teriyaki sauce. Scatter the jalapeno peppers on top. Sprinkle the cheese over the jalapeno peppers.
- Bake for 20-30 minutes, until the cheese is melted and the chicken is cooked through.
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