Anniversary Chicken!

Today Dr. Husband and I celebrate 22 years of wedded bliss (well, not technically wedded all that time, because of some ugly business about not letting us get married...but that's all behind us now, isn't it Alabama?) If you're good at adding and subtracting in your head, you'll realize that it means we've been together since college high school middle school.

I thought I'd make something not at all disgusting to mark the occasion, but in keeping with the spirit of things, it's still a bunch of disparate ingredients glopped onto some raw meat and then smothered in cheese.  A one-dish meal that provides your entire week's worth of sodium!

The recipe is everywhere on the internets; just Google "anniversary recipes" and you're certain to stumble upon it. Or just keep reading.

2 Tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 Tablespoons chopped fresh parsley, for garnish

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat.
3. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
4. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing.
5. Sprinkle with cheese, green onions and bacon bits.
6. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

It's a real man-pleaser, ladies, and easy to throw together if you're in a rush. I imagine you could even skip the browning if you're really pressed for time. And is it good? YOU BET!

 Our Rating:  Zero Screaming Husbands!

(all dishes are rated from one to five Screaming Husbands. One Screaming Husband equals a happy home where all problems are solved during cocktail hour. Five Screaming Husbands signals the beginning of divorce proceedings.)