| Type: | Dinner |
| Ingredients: |
10 skinless boneless chicken breasts 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 Worchester sauce 1 tablespoon soy sauce 1/4 cup grated onion 1/2 teaspoon salt 3/4 cup water 10 pineapple rings |
| Procedure: |
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 large skillet. Dredge chicken in bread crumb mixture and brown in oil...about 3 or 4 minutes on each side. Layer chicken in 2 9x13 pans. Preheat oven to 350º. In a large saucepan over low heat, combine brown sugar, mustard, ketchup, Worcheshire sauce, soy sauce, salt, and pepper. Bring to a boil and pour over chicken. Cover baking dishes with aluminum foil. Bake about 1 hour. Top each piece with a pineapple ring and serve. |
| Yields: | 10 servings |