"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Candied Chicken Breasts Recipe

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This recipe for Candied Chicken Breasts, by , is from Cooking with Bliss ! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Ann Brown,Fort Bliss Texas
Added: Monday, September 29, 2008


5 skinless, boneless chicken breast halves
1 c. dry bread crumbs
1 T. all-purpose flour
1-1/2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
1-1/2 tsp. vegetable oil
3/4 c. packed brown sugar
2 T. prepared mustard
1/4 c. ketchup
1-1/2 tsp. Worcestershire sauce
1-1/2 tsp. soy sauce
2 T. grated onion
1/4 tsp. salt
1/4 c. and 2 T. water
5 pineapple rings

Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 1 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. Place 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, 1/4 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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 Minutes




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