Course: Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 pieces
Calories: 298
An easy cheddar chicken bacon cheese recipe turns plain chicken into something special. A little teriyaki and ranch dressing enhances the flavor.
Print Recipe
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)
If you'd like to make your own teriyaki sauce, I recommend the following recipes:
Here's the steps to make ahead and freeze:
- Follow the steps in the recipe card, then let the chicken cool off completely.
- Keep the chicken in a freezer-safe container that seals airtight. The chicken should be stored in a single layer.
- Store it in the freezer for up to 3 months.
- When you are ready to reheat it, let it thaw overnight in the refrigerator. Then, bake it at 325 degrees F for about 30 minutes.
I prefer to bake the chicken in a disposable aluminum pan that comes with a freezer-safe lid.
Serving: 115g | Calories: 298 | Carbohydrates: 1.7g | Protein: 25.3g | Fat: 20.8g | Saturated Fat: 9.4g | Cholesterol: 78mg | Sodium: 740mg | Potassium: 118mg | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 0.8mg | Calcium: 210mg | Iron: 0.9mg
Net Carbs:
1.7
g
|
% Carbs:
2.3
%
|
% Protein:
34.3
%
|
% Fat:
63.4
%
|
SmartPoints:
9
Values
Array
(
[serving_size] => 115
[calories] => 298
[carbohydrates] => 1.7
[protein] => 25.3
[fat] => 20.8
[saturated_fat] => 9.4
[cholesterol] => 78
[sodium] => 740
[potassium] => 118
[sugar] => 1
[vitamin_a] => 400
[vitamin_c] => 0.8
[calcium] => 210
[iron] => 0.9
[serving_unit] => g
)
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