I’m the luckiest girl in the world.
That boy in the picture? He’s why.
My husband is really, extremely good to me.
Like today for example, I wasn’t feeling very well to begin with. And I’m starting to feel all of that end-of-the-semester-get-your-projects-turned-in pressure. Then I spent 2 ½ hours today (trying to finish up my observation hours) waiting on clients that both decided not to show up. I could have just stayed home. Then there was a traffic jam. Annoying day.
Justin is busy too. Busier than me. He’s in law school! Do you know about law school? I just explained to my friend (while telling her that Justin couldn’t go to our super fun reunion party) that law school is where social lives go to die.
BUT. In spite of looming finals, and in spite of all the demands that make up law school, Justin decided to cook dinner for me tonight. Lucky? Yes, I am.
He’s an excellent chef, and I LOVE this dish, so I’m definitely going to need to share the recipe with you.
Here it is: tender, delicious Teriyaki-Ranch Chicken, prepared by my talented husband, Justin. Adapted from AllRecipes. Served with white rice and braised celery.
- 2 tablespoons vegetable oil
- 6 boneless skinless chicken breast halves
- ½ cup teriyaki basting sauce
- ½ cup light Ranch salad dressing
- 1 cup shredded Cheddar cheese
- 3 green onions, chopped
- 1½ ounces bacon bits
- 1 tablespoon parsley, for garnish
Preheat oven to 350 °F.
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9×13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.