Candied Chicken Breasts

Rinse chicken breasts and pat dry. In a shallow dish or 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 2 lightly greased 9x13 inch baking dishes.

Preheat oven to 350 degrees F (175 degrees C).

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 in preheated oven for 1 hour or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring and serve.