Candied Chicken Breasts

10 skinless, boneless chicken breast halves

2 cups dry bread crumbs

2 tablespoons all-purpose flour

1 tablespoon dried oregano

2 teaspoons salt

2 teaspoons ground black pepper

1 tablespoon vegetable oil

1 ½ cups packed brown sugar

¼ cup prepared mustard

½ cup ketchup

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

¼ cup grated onion

½ teaspoon salt

¾ cup water

10 pineapple rings

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.