Recipe for Candied Chicken Breasts


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

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 350.
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.

10 servings
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