Cheddar Bacon Chicken


Dinner, Main Dish, Poultry


1 tablespoon vegetable oil

2 large skinless, boneless chicken breasts

1 tablespoons teriyaki basting sauce (2g carbs)

2 tablespoons Ranch-style salad dressing (2g carbs)

1 cup shredded Cheddar cheese

3 slices cooked bacon, broken into small pieces


Preheat oven to 350 degrees
Butterfly chicken breasts into thinner slices. Lightly brown each piece in hot oil for about 8-10 minutes. Place in 9×13 baking dish. Brush teriyaki sauce evenly over top of chicken, then cover evenly with Ranch dressing. Sprinkle cheese and bacon on top. Bake for 25-30 minutes.


Carbs per serving: 1-2g (depending on brands of sauce and dressing)