I'll give you the quick version but if you are unsure about anything, be sure to find it on kevinandamanda.com/recipes for her very detailed instructions! (See my asterisks at the bottom for my alterations)
What you'll need:
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 (I used Colby and Monterey Jack.. I don't really think it matters!)
1/2 lb bacon
Cook your bacon, let cool and chop into bits. Preheat oven to 350 degrees F. In a large skillet, heat oil and butter over medium-high heat. Add chicken and lightly brown each side (about 4-5 minutes each side). Place chicken breasts in baking dish, cover with teriyaki sauce and pour a strip of ranch on top of each chicken breast. Sprinkle with cheese and top with bacon bits. Bake for 20-30 minutes, or until chicken is no longer pink and juices run clear.
My Notes:
*I've already altered this recipe from hers- in that, she wanted you to cook it for 25-35 minutes and that is WAY to long. If you've already browned your chicken it really doesn't need that much longer in the oven. I never cooked them longer than 20 minutes and could probably knock it down to 15 even. (besides if you cook it for too long the toppings will melt off)
* Since I only cooked this for two, I used three smaller chicken breasts rather than six and I didn't spilt them. I just pounded out the ones that were really fat so they'd cook more even with the other chicken breasts.
*She used the kikkoman teriyaki marinade & sauce but I think it's too strong and watery. I bought the kikkoman teriyaki baste and glaze and I think that's what made it so great- I LOVE teriyaki glaze!
*I also used turkey bacon with this and loved it. I haven't tried it with regular bacon yet.
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