6 chicken breasts
½ cup teriyaki sauce
½ cup Ranch salad dressing
1 cup Cheddar cheese, shredded
3 green onions, chopped
½ (3 oz.) jar real bacon bits (or real bacon)
Chopped fresh parsley
3 Tbsp. oil

In a large skillet, heat oil over medium-high heat.  Add chicken breasts and sauté 3 to 4 minutes on each side until lightly browned.  Preheat oven to 350º.  Place browned chicken breasts in a 9 x 13 inch baking dish.   

Brush with teriyaki sauce, then spoon on salad dressing.  Sprinkle with cheese, green onions, and bacon bits to top.  Bake 20 to 30 minutes, or until chicken is cooked through (clear juices).  Garnish with parsley.

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