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Anniversary Chicken II

Anniversary Chicken II

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dms036

Chicken breasts browned and baked with soy, Parmesan cheese and a bacon/onion mixture. Simply delicious!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 795 kcal
  • 40%
  • Fat:
  • 64.4 g
  • 99%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 41.9 g
  • 84%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 1478 mg
  • 59%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a large skillet to medium heat and fry bacon until crisp. Drain and pat dry with paper towels; set aside. In the same skillet, saute onion in bacon fat until tender. Add to bacon and set aside.
  3. In a separate large skillet, heat oil over medium high heat and brown chicken breasts. Place browned chicken in a lightly greased 9x13 inch baking dish; pour stir-fry sauce over chicken, then spoon salad dressing onto each breast. Sprinkle with cheese, and top with the bacon mixture.
  4. Bake in preheated oven for 30 minutes or until chicken is cooked through and juices run clear.
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Reviews

Danielle Stafford
36
6/12/2003

Just a quick note, due to restrictions on using "name brands" the recipe as listed is a little misleading. I use a very popular soy based gourmet cooking sauce(that cannot be named) that is very close to teriyaki sauce (but more thicker) in this recipe. If you use regular soy sauce, this recipe will be too salty. Happy Cooking - Danielle

Anne Marie Sweden
15
6/8/2006

This chicken dish turns out tender and succulent every time I make it. My husband ate THREE servings tonight. We love the savory bacon and rich blend of toppings. I prefer it to the "Anniversary Chicken I" recipe because it uses REAL bacon and white/yellow onion instead of green. Two suggestions: 1. It might not take 30 minutes to bake the chicken and you don't want to overdo and toughen this dish. 2. For those concerned about salt, you can use low sodium bacon and low sodium stir fry sauce. Also just drizzle the sauces on (you won't need a full cup of ranch dressing).

ONEIROS
15
7/11/2003

Definately worth cooking again, as the only complaint I got was in the color (everything is brown/beige). I assumed the soy sauce was supposed to be mixed with the ranch to make the 'cooking sauce', based on the order of the ingredients. From reading the other reviews about saltiness -- I didn't use all of the bacon (it seemed a bit excessive), and I didn't use 'lite' soy sauce ('lite' soy is usually saltier than dark [superior] soy, which is more sweet/higher calories... look at the labels in the store)