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Tuesday, April 5, 2016

candied chicken breasts

Ingredients

  • Servings: 10
  • 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

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • 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.

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