Candied Chicken Breast (1st contest winner)

I just wanted to say thank you to Nancy for entering this recipe in the 1st contest. It really is simple to make, it has a sort of sweet and sour chicken taste to it. My children loved this for dinner tonight! I served it on a pinnapple ring with a side of steamed rice with peas, onion, and egg.

Below is the recipe EXACTLY- how she gave it! ENJOY

Candied Chicken Breasts

5 boneless chicken breasts

1 cup bread crumbs

1 tablespoon flour

1 1/2 teaspoons oregano

t teaspoon salt

1 teaspoon pepper

Sauce

1 1/2 teaspoon veg oil

3/4 cup packed brown sugar

2 tablespoons prepared mustard

1/4 cup ketchup

1 1/2 teaspoons worchestershire sauce

1 1/2 teaspoons soy sauce

2 tablespoons finely chopped onion

1/4 teaspoon salt

1/4 cup water

5 pineapple rings

Rinse and dry the chicken breast. Pound flat for quick, tender cooking. Mix the bread crumbs, flour, oregano, salt and pepper in a shallow bowl. Heat oil in a large skillet using medium heat. Dredge the chicken breast in the crumb mixture and brown in the skillet for 3 -4 minutes each side. Place the browned chicken breasts in a baking pan.

Preheat the oven to 350 degrees.

Sauce

In a large saucepan, over low heat, mix the brown sugar, mustard, ketchup, worchestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring it to a boil. Pour it over the chicken and bake covered with aluminium foil, until chicken is no longer pink and juices run clear. Approx. 30 minutes. This will depend on the thickness of your chicken breasts and how much you browned them. Top each breast with a pineapple slice for a beautiful presentation.