Candied Chicken Breasts

• 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 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.

skinless, bread crumbs, flour, oregano, salt, ground black pepper, vegetable oil, brown sugar, prepared mustard, ketchup, worcestershire sauce, soy sauce, onion, salt, water, pineapple

Taken from www.allrecipes.com/recipe/16416/candied-chicken-breasts/ (may not work)