Candied Chicken Breasts

5 chicken breasts
2 cups dry bread crumbs
2 Tbsp flour
1 Tbsp dried oregano
2 tsp salt
2 tsp ground black pepper
1 Tbsp vegetable oil
1-1/2 cups packed brown sugar
1/4 cup prepared mustard
1/2 cup ketchup
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1/4 cup grated onion
1/2 tsp salt
3/4 cup water
5 pineapple rings

Rinse the chicken breasts and pat dry.

^*In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 tsp 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 on each side. Layer chicken in lightly greased baking dish.

In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire, soy sauce, onion, œ tsp salt and water. Bring to a boil and pour over chicken.

To Freeze: Freeze in freezer safe, oven ready baking dish.

To Reheat: Defrost. Bake at 350 for 30 minutes OR cook from frozen at 350 for 1.5 hours.