Candied Chicken Breasts

READY IN: 2hrs 10mins
Recipe by Mirj2338

Easy, impressive, delicious and very kid-friendly!

Top Review by Michelle_My_Belle

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

Ingredients Nutrition


  1. Mix the bread crumbs, flour, oregano, 2 teaspoons salt and pepper.
  2. Heat oil in a large skillet over medium high heat.
  3. Dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side.
  4. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
  5. Preheat oven to 350 degrees F.
  6. In a large saucepan over low heat, combine sugar, mustard, ketchup, soy, onion, 1/2 teaspoon salt and water.
  7. Bring to a boil, and pour over chicken.
  8. Cover.
  9. Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear.
  10. Let cool, garnish with pineapple rings and serve.

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