Candied Chicken Breasts

Candied Chicken Breasts
Candied Chicken Breasts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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