Candied Chicken Breasts

· 10 skinless boneless chicken breast halves
· 2 cups dry bread crumbs
· 2 Tbl all-purpose flour
· 1 Tbl oregano
· 2 tsp salt
· 2 tsp ground black pepper
· 1 Tbl vegetable oil
· 1 ½ cups packed brown sugar
· ¼ cup prepared mustard
· ½ cup ketchup
· 1 Tbl Worcestershire sauce
· 1 Tbl soy sauce
· ¼ cup grated onion
· ¾ cup water
· 10 pineapple rings
DIRECTIONS
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.
Preheat oven to 350 degrees F
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.
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.

(From my sister-in-law, Megan.)
Lisa
Lewisville, TX