Candied Chicken Breasts

By smleonard

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
• 1.5 cups packed brown sugar
• 0.25 cup prepared mustard
• 0.5 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 0.25 cup grated onion
• 0.5 teaspoon salt
• 0.75 cup water
• 10 pineapple rings

Preparation

Step 1

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.
2. Preheat oven to 350 degrees F (175 degrees C).
3. 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.
4. 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.