Candied Chicken Breasts

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• Candied Chicken Breasts
• (allrecipes.com)
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• 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

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 9x13 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.
5. Top each piece with a pineapple ring, and serve.

This was a fun way to make chicken.  A little sweet with some good spices on there.