Candied Chicken Breasts

from the kitchen of Shawa Graves

10 skinnless, boneless chicken halfs
2 cups dried bread crumbs
2 Tbsp flour
1 Tbsp oregano
1 Tbsp salt
2 tsp black pepper
1 Tbsp vegatable oil
1 1/2 cups brown sugar, packed
1/4 cup prepared mustard
1/2 cup ketchup
1 Tbsp Worchestershire Sauce
1 Tbsp Soy Sauce
1/4 cup grated onion
1/2 tsp salt
3/4 cup water
10 pinapple rings

Rinse chicken breasts and pat dry. In a shallow dish or bowl mix together bread crumbs, flour, oregano, 2 Tbsp salt and black pepper. In a large skillet, heat oil. Dredge chicken in bread crumb mixture and brown in skillet about 3-4 min each side. Layer chicken in 2 lightly greased 9 x 13 baking dishes. Pre-heat oven to 350˚. In a large saucepan on low heat combine brown surgar, mustard, ketchup, Worchestershire Sauce, Soy Sauce, onion, 1/2 tsp salt and water. Bring to boil and pour over chicken. Cover baking dishes with aluminum foil. Bake in oven for 1 hour or until chicken is no longer pink and juices run clear. Top each piece with a pinapple ring and serve.