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Candied Chicken Breasts


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  • 4 skinless, boneless chicken breast halves
  • 3/4 cup and 2 teaspoons dry bread crumbs
  • 2-1/2 teaspoons all-purpose flour
  • 1-1/4 teaspoons dried oregano
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1-1/4 teaspoons vegetable oil
  • 1/2 cup and 1 tablespoon and 2 teaspoons packed brown sugar
  • 1 tablespoon and 1-3/4 teaspoons prepared mustard
  • 3 tablespoons and 1/2 teaspoon ketchup
  • 1-1/4 teaspoons Worcestershire sauce
  • 1-1/4 teaspoons soy sauce
  • 1 tablespoon and 1-3/4 teaspoons grated onion
  • 1/4 teaspoon salt
  • 1/4 cup and 2 teaspoons water
  • 4 pineapple rings


Servings 4


Step 1

Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.

Preheat oven to 350 degrees F (175 degrees C).

In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.

Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.


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