Candied Chicken Breasts

10 skinless, boneless chicken breast halves
2 cups dry bread crumbs
2 tablespoons all-purpose flour
1 tablespoon oregano
2 teaspoons salt
2 teaspoons ground black pepper
1 tablespoon vegetable oil
1 1/2 cups packed brown sugar
1/4 cup prepared mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1/4 cup grated onion
1/2 teaspoon salt
3/4 cup water
10 pineapple rings

Rinse chicken breasts and pat dry.

In a shallow bowl, mix together 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 two lightly greased 13 x 9-inch baking dishes.

Preheat oven to 350 degrees F.

In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil and pour over chicken. Cover baking dishes with aluminum foil.

Bake for 1 hour or until chicken is no longer pink and juices run clear.

Top each piece with a pineapple ring and serve.

Yields 10 servings.