Adapted from kevinandamanda.com
tbsp olive oil
skinless, boneless chicken breasts, split
cup teriyaki sauce
cup Ranch dressing
cup shredded Cheddar cheese
lb bacon (or bacon bits)
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and sauté 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.