INGREDIENTS
Servings: 10
skinless, boneless chicken breast halves
dry bread crumbs
all-purpose flour
dried oregano
salt
ground black pepper
vegetable oil
packed brown sugar
prepared mustard
ketchup
Worcestershire sauce
soy sauce
grated onion
salt
water
pineapple rings
Candied Chicken Breasts
Prep:
0 m
Cook:
0 m
Ready in:
0 m
DIRECTIONS
  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.
  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.
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