Candied Chicken Breasts

admin 24/04/20 Recipes


10 servings

Prep Time


Cook Time



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


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.


Calories: 425 kcal

Carbohydrates: 65.3 g

Cholesterol: 68 mg

Fat: 4.4 g

Fiber: 2.1 g

Protein: 31.1 g

Sodium: 1142 mg

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