This was a delightful dish! These chicken breasts could be a meal on their own, I served them with fresh steamed cauliflower, but a baked potato would be a great addition to the plate as well. This recipe feeds two. Very easy to double for bigger family!
Marinate 2 chicken breasts in a plastic zipper bag with 1 cup or so of your favorite teriyaki marinade, in the fridge for atleast an hour. When marinating time is about over, heat oven to 400. Place the chicken in a baking dish and bake 20-30 minutes until cooked through. Meanwhile, crisp up 4 slices of bacon in a large saute pan. Drain bacon. To bacon grease, add half a sliced green pepper, one medium sliced onion, and 5 sliced button mushrooms. Saute over medium-hi heat until soft, about 5 minutes. Add a quick pour of marinade (not the used stuff) into the pan and cook the veggies in it for a minute. When the chicken is done, take dish out of oven, place 2 strips of bacon on each chicken breast, top with veggies, shredded cheese (I used cheddar), and bake another 5 or 10 minutes until cheese is melty gooey goodness.
*I used Lawry’s Teriyaki with pineapple juice 30 minute marinade. A spicy teriyaki would be a good substitute for those who like it hot 😉