Candied Chicken Breasts Recipe
- 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 ½ cups packed brown sugar
- ¼ cup prepared mustard
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- ¼ cup grated onion
- ½ teaspoon salt
- ¾ cup water
- 10 pineapple rings
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.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 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.