Candied Chicken Breasts Recipe

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 1/2 cups packed brown sugar
  • 1/4 cup prepared mustard
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1/4 cup grated onion
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 10 pineapple rings
  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 9×13 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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