Candied Chicken – Debbie
Make sauce ahead of time-
1 ½ Cups Brown Sugar
½ Cup Ketchup
1 Tbls. Soy Sauce
½ teaspoon salt
¼ Cup Mustard
1 Tbls. Worchestershire Sauce
¼ Cup Grated Onion
¾ Cup Water
Bring all ingredients to a boil. Keep hot to pour over chicken before baking.
6-10 thawed chicken breasts-spray with water so they will absorb the bread crumb mixture you will make next.
Mix together in a large zip lock bag-
2 Tbls flour
Salt and Pepper to your taste
1 cup unseasoned crumbled bread crumbs
1 tsp. oregano
Place one chicken breast at a time in the zip lock bag and coat the chicken with bread crumb mixture.
Brown coated chicken breasts in frying pan in a little oil until bread crumbs are toasty brown.
Lay chicken breasts flat in one or two glass baking dishes.
Pour heated sauce over chicken breasts. Cover with foil and bake at 350 for 1 hour.
Serve over rice. Pour left over sauce from the baking dish over the rice too.