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 1.5 cups packed brown sugar 0.25 cup prepared mustard 0.5 cup ketchup 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 0.25 cup grated onion 0.5 teaspoon salt 0.75 cup water 10 pineapple rings
Directions 1. 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 2. Preheat oven to 350 degrees F (175 degrees C). 3. 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. 4. 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.
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