6 boneless, skinless chicken breasts
1 pound of bacon
1/2 cup Teriyaki BASTING sauce
1/2 cup of Ranch Dressing
1 cup of shredded colby/jack cheese
4 green onions

Preheat oven to 350 degrees F.

Cut the bacon into small slices, cook in a large skillet until crisp. Drain on paper towels. Set aside.

In the same pan, in the bacon drippings, lightly brown the chicken breasts (about 4 or 5 minutes on each side). Place the browned chicken in a 9 x 13 glass baking dish. Brush the basting sauce on both sides of the chicken. If you have any leftover, mix it in with the ranch dressing and spread on the chicken breasts.

Bake, uncovered, for 20 minutes. Remove from oven, sprinkle the shredded cheese, bacon and green onions on top. Return to oven and bake for an additional 15 minutes. (Cooking times may vary depending upon the thickness of your chicken breast).