Served as main course. Non-vegetarian.

1 Tablespoon Canola Oil

6 skinless, boneless Chicken breast halves

0.5 cup light Teriyaki sauce

0.5 cup light Ranch-style salad dressing

1 cup shredded low-fat Cheddar Cheese

3 green Onions, chopped

1 0.5 Tablespoons Bacon bits

1 Tablespoon chopped fresh Parsley, for garnishing

Preheat oven to 350°F (175°C). In a large skillet, heat oil 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 x 13-inch baking dish. Brush with the teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions, and bacon bits. Bake for 25 to 35 minutes, or until chicken is tender and juices run clear. Garnish with parsley and serve.

Preparation time: 15 minutes

Cooking Time: 45 minutes

Serves: 6

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