Candied Chicken Breasts
By á-48473
Ingredients
- 10 skinless, boneless chicken breast halves
- 2 cups dry bread crumbs
- 2 tablespoons all-purpose flour
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 tablespoon vegetable oil
- 1 1/2 cups packed brown sugar
- 1/4 cup prepared mustard
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1/4 cup grated onion
- 1/2 teaspoon salt
- 3/4 cup water
- 10 pineapple rings
Details
Servings 10
Preparation time 15mins
Cooking time 75mins
Adapted from allrecipes.com
Preparation
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.
You'll also love
- Nicole's Pumpkin Pudding Crunch 5/5 (1 Votes)
- Pineapple Sauce for Ham 0/5 (0 Votes)
- Emeril Lagasse's Barbecued Pulled... 0/5 (0 Votes)
- Scallops wrapped in Bacon-Baked 0/5 (0 Votes)
- Michigan Chicken Cherry Burger 4.3/5 (3 Votes)
Review this recipe