Monterey Chicken Bake

4 each boneless skinless chicken breasts - split
1/2 lb. low sodium bacon
1/2 c. teriyaki sauce
8 oz. shredded montery jack cheese
*2 or 3 each green onion stems
large bottle of hidden valley ranch dressing
pepper, garlic powder and italian seasoning to taste
*optional

Preheat oven to 400 degrees.

Lightly spray bottom of medium to large baking dish with regular cooking spray. Chop green onion stems into shallots - as much as you desire.

Fry bacon on stove until crispy. Lay flat on paper towels to absorb grease. After 15 minutes, crumble bacon and set to the side.

Split breasts (if not split already) and pound with meat mallet between sheets of wax paper until about 1/2" thick. Rinse chicken in cool water and pat dry with paper towels.

Brush both sides of chicken breasts with Teriyaki sauce. Lay chicken flat in a shallow baking dish and season with pepper, garlic powder and italian seasoning. Flip and season opposite sides.

Let chicken set for 10 minutes. Brush each chicken breast with teriyaki again. Pour Hidden Valley Ranch dressing over each chicken breast, covering thoroughly.

Place crumbled bacon pieces over chicken in dish. Add shredded Montery Jack cheese and shallots over dish.

Bake in a preheated oven at 400 degrees for 45 minutes uncovered. Chicken is done when middle is no longer pink.