1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
Make a lighter version with lite teriyaki sauce, light ranch dressing, reduced fat cheddar or colby and turkey bacon.
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 6|
|Calories from Fat: 249 (60%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 75mg||23 %|
|Sodium 1288.9mg||44 %|
|Potassium 463.8mg||12 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 7.6g|
|Protein 31.7g||45 %|
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Calories per serving: 415
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