Candied Chicken Breasts recipe

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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 ½ cups packed brown sugar
¼ cup prepared mustard
½ cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
¼ cup grated onion
½ teaspoon salt
¾ cup water
10 pineapple rings

Nutrition Info

425.4 calories
carbohydrate: 65.3 g
cholesterol: 68.4 mg
fat: 4.4 g
fiber: 2.1 g
protein: 31.1 g
saturatedFat: 0.9 g
servingSize: -
sodium: 1142.3 mg
sugar: 47 g
transFat: : -
unsaturatedFat: : -

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. Top each piece with a pineapple ring, and serve.

Recipe Yield

10 servings

Recipe Note

Breaded chicken breasts baked with a sweet, sticky sauce with a bite. Very easy to prepare. This is a family favorite, and if you want to impress someone, this is just the thing!

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