Candied Chicken Breasts Recipes

Steps:

• Mix 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.
• In a large saucepan over low heat, combine sugar, mustard, ketchup, soy, onion, 1/2 teaspoon salt and water.
• Bring to a boil, and pour over chicken.
• Cover.
• Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear.
• Let cool, garnish with pineapple rings and serve.

Steps:

• 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.

Steps:

• Place your chicken in the crock pot. Cover with brown sugar, pepper, garlic and soy sauce. Add the vinegar and soda.
• Cover and cook on low for 6-8 hours. I cooked it for 6 hours and the chicken was a bit too done -- I think I'll cook it for closer to 5 hours on low--tops. It cooked up really quick. It will differ slightly also if the chicken is frozen or thawed. It was VERY yummy though! Just watch your chicken--you know your crock pot best too.