Candied Chicken Breasts

Candied Chicken Breasts

  • Prep Time: 30 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 8

    • About This Recipe

    “Easy, impressive, delicious and very kid-friendly!”

    Ingredients

  • 10chicken breast fillets
  • 2cupsdry breadcrumbs
  • 2tablespoonsall-purpose flour
  • 1tablespoondried oregano
  • 2teaspoonssalt
  • 2teaspoonsground black pepper
  • 1tablespoonvegetable oil
  • 1 1/2 cupspacked brown sugar
  • 1/4 cupprepared mustard
  • 1/2 cupketchup
  • 1tablespoonsoy sauce
  • 1/4 cupminced onion
  • 1/2 teaspoonsalt
  • 3/4 cupwater
  • 10pineapple rings

    • Directions

  • 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 9×13 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.

    • Reviews

  • “I changed this recipe up a bit.I reduced the brown sugar by half and added 1/4 cup of orange marmalade to the sauce mixture and just a few red pepper flakes to give it some kick.OMG!It tasted just like the orange chicken at my favorite Chinese restaurant!Served over a bed of rice.If you like Asian orange chicken…you are going to love this!”

  • “This is the umpteenth time I’ve made this. It is WONDERFUL. My DH BEGS for me to make this- so I save it for a “bribery” meal. VERY EASY.I’ve also made a “diabetic” version of this for his boss. this is loved by all!! Thanks-“

  • “Yummy!Super easy.Super quick.I Had everything already to make it.No fancy ingredients, just delicous.I too, baked it only to make it more healthier.Thanks for a great recipe!”

  • “Very easy and delicious , definitely a keeper . I left off the pineapple rings and it really wasn’t missing anything. I cut the recipe in 1/2 for my needs and would still use a little less brown sugar and also less breadcrumbs as they were still left over. Also the cooking time for 5 breasts was 1/2 hour in oven after frying.”

  • “Delicious! It received rave reviews! I served it with an easy homemade fried rice and made a little extra sauce to drizzle.Note – Instead of cooking the chicken in the skillet, I baked it.It still turned out great.Hit it with the broiler to crisp the coating.”

  • “Wow!!Great taste and served with brown rice.”

  • “this is like a billion star recipe! i scaled it down to 5 servings to fit the amount of chicken i was cooking – six boneless, skinless chicken strips. next time ill cut the breading mixture in half, because i had a lot left over – even only using a cup of bread crumbs. I served it with rice on the side and some honey carrots. i followed the recipe to a T. (a rareity) except to use a shake or two of dehydrated minced onions instead of the real deal (i was out) and i skipped the pineapples on top afterwards. My dad turned his nose up at first, thinking by the name it would be too sweet, but he accually really enjoyed it – it was the first time he ever told me “save that recipe”. My chicken only took a half hour in the oven, it was practically allready cooked after frying it. Id love to add some chili flakes in next time – and believe me there will be a next time! very easy and very tasty”

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