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Candied Chicken Breasts
Baked in a sweet, tangy sauce of ketchup, mustard, sugar, soy and Worcestershire, these Foster Farms Boneless Skinless Chicken Breasts sport a festive pineapple garnish.. Prep Time: approx. 15 Minutes. Cook Time: approx. 60 Minutes. Ready in: approx. 75 minutes .
Makes 10 servings.
10 Foster Farms skinless, boneless chicken breast halves
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2 cups dry bread crumbs
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2 tablespoons all-purpose flour
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1 tablespoon dried oregano
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2 teaspoons salt
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2 teaspoons ground black pepper
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1 tablespoon vegetable oil
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1 1/2 cups packed brown sugar
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1/4 cup prepared mustard
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1/2 cup ketchup
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1 tablespoon Worcestershire sauce
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1 tablespoon soy sauce
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1/4 cup grated onion
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1/2 teaspoon salt
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3/4 cup water
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10 pineapple rings
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Directions
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.
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