Candied Chicken Breasts

This is my daughter Kameryn's favorite dinner. In fact, one time, after I had made this, I found her in the fridge the next morning eating this chicken by the handfuls! (And yes, she had had breakfast) We all really love this recipe.It is very simple and uses ingredients you most likely have on hand. A definite family family; loved by foodies of all ages!

4 boneless skinless chicken breasts (or 12-14 chicken tenders)
1 cup dry bread crumbs
1 Tbs flour
2 tsps dried oregano
1 tsp salt
1 tsp ground black pepper
vegetable oil (enough to go twice around the pan)
1 1/2 cups packed brown sugar
1/4 cup mustard
1/2 cup ketchup
1 Tbs Worcestershire sauce
1 Tbs soy sauce
1/4 cup grated onion
1/2 tsp salt
3/4 c water
pineapple (crushed, tidbits, rings, or fresh. Whatever you prefer)

Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 1 tsp salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3-4 minutes each side. Place chicken in a lightly greased 9x13 pan.
Preheat oven to 350
In a large saucepan over low heat, combine the remaining ingredients, excluding the pineapple. Bring to a boil and pour over chicken. Cover baking dish with aluminum foil and bake in preheated oven for an hour, or until chicken is no longer pink and juices run clear. Top chicken with pineapple and serve with rice.

Tips: we always use chicken tenders and it goes much faster. The sauce recipe is a doubled recipe, because my husband likes extra sauce for his rice (By the way, a non-doubled sauce recipe makes plenty)