Candied Chicken Breasts
pineapple, chicken breast, bread, brown sugar, ketchup, mustard, onion, flour, worcestershire, soy sauce, oregano
Ingredients
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
Directions for Candied Chicken Breasts Recipe
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 (175 degrees C). 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.
Read the full directions on Allrecipes.com
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Servings
10 servings
Tags
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