"Food is our common ground, a universal experience." ~ James Beard

February 22, 2011

Molly's 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.

    No comments:

    Post a Comment